Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential - Concepedia

Concepedia

Publication | Open Access

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

DOI Full Paper Access

27

Citations

29

References

2015

Year

Waleed Aboshora, Lianfu Zhang, Mohammed Dahir, Qingran Meng, Abubakr Musa, Mohammed Abdalbasit A. Gasmalla, Khamis Ali Omar

Journal of Food Science and Technology

Food ChemistryHyphaene Thebaica L.Dough Mixing PropertiesGrain QualityAntioxidant Potential

References

	Year	Citations

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