Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods
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Publisher
Egypts Presidential Specialized Council for Education and Scientific Research
Link
https://ajfs.journals.ekb.eg/article_15560_aafcc1695503a11ee800981d75085126.pdf
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Evaluation of phytochemical compounds and proximate analysis of doum palm fruit (Hyphaene thebaica) blend with turmeric powder (Curcuma longa);BMC Chemistry;2024-07-29
2. Description of Acute Toxicity of Zuriat Fruit Seed Extract (<i>Hyphaene thebaica</i> (L.) Mart.) in Mice;Toxicology International;2024-02-28
3. Utilization of whey proteins in beverages using Baobab (<i>Adansonia digitata</i> L.), Roselle (<i>Adansonia digitata</i> L.) and Doum (<i>Hyphaene thebaica</i>) fruits;Food Materials Research;2024
4. Hyphaene thebaica (Areceaeae) as a Promising Functional Food: Extraction, Analytical Techniques, Bioactivity, Food, and Industrial Applications;Food Analytical Methods;2022-10-21
5. Nutritional and functional properties of Hyphaene thebaica L. flour: a critical treatise and review;International Journal of Food Properties;2022-05-17
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