Utilization of Prickly Pear By-Products to Improve The Nutritional Value of Balady Bread
Industrial food by-products are rich in functional compounds that can be used to boost the nutritional value and health properties of everyday baked goods. The purpose of this study was to look into the nutritional value and bioactive components of prickly pear by-products peels and seeds as replace...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Árabe |
| Pubblicazione: |
Mansoura University, Faculty of Agriculture
2023-04-01
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| Serie: | Journal of Food and Dairy Sciences |
| Soggetti: | |
| Accesso online: | https://jfds.journals.ekb.eg/article_297128_ec82263737d959242044a194e7053f4a.pdf |
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