Physicochemical, sensory and functional properties of wheat-doum fruit flour composite cakes

Polish Journal of Food and Nutrition Sciences

Volumn 60, Issue 3, 2010, Pages 237-242

  Hussein, Ahmed M S ^a   Saleh, Zeinab A ^a   Hegazy, Nefisa A ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Chemical composition; Doum fruit cake; Functional properties; Physical; Rats; Sensory

Indexed keywords

ANIMALIA; RATTUS; TRITICUM AESTIVUM;

EID: 77956252984     PISSN: 12300322     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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