Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 737, doi. 10.3390/foods9060737
- By:
- Publication type:
- Article
Works by Ghorbel, Raoudha Ellouz
Results: 7
1
2
New food from a potato somatic hybrid: nutritional equivalence and safety assessment by a feeding study on rats.
- Published in:
- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 9, p. 1911, doi. 10.1002/jsfa.6898
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- Publication type:
- Article
3
Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix.
- Published in:
- Journal of Food Science & Technology, 2016, v. 53, n. 4, p. 2061, doi. 10.1007/s13197-015-2065-z
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- Publication type:
- Article
4
Production of Mixed-Linkage Beta-Oligosaccharides from Lichenan Using Immobilized Bacillus licheniformis UEB CF Lichenase.
- Published in:
- Applied Biochemistry & Biotechnology, 2012, v. 168, n. 3, p. 616, doi. 10.1007/s12010-012-9804-7
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- Publication type:
- Article
5
Purification and Characterization of a Low Molecular Weight of β-Mannanase from Penicillium occitanis Pol6.
- Published in:
- Applied Biochemistry & Biotechnology, 2010, v. 160, n. 4, p. 1227, doi. 10.1007/s12010-009-8630-z
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- Publication type:
- Article
6
Solvent extract from Opuntia stricta fruit peels: Chemical composition and Biological activities.
- Published in:
- Free Radicals & Antioxidants, 2015, v. 5, n. 2, p. 52, doi. 10.5530/fra.2015.2.2
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- Publication type:
- Article
7
Antioxidant and antimicrobial activities of solvent extract obtained from rocket (Eruca sativa L.) flowers.
- Published in:
- Free Radicals & Antioxidants, 2015, v. 5, n. 1, p. 29, doi. 10.5530/fra.2015.1.5
- By:
- Publication type:
- Article