Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods - Egyptian Knowledge Bank - troweb

15560

Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods

Article

Last updated: 03 Jan 2025

Overview Similar Items

Article

Physicochemical Properties and Nutritional Value of Egyptian Date Seeds and Its Applications in Some Bakery Products

Article

The Effect of Doum (Hyphaene thebaica) Powder on Lipid Profile and Quality Characteristics of Cake

Article

Physico-Chemical and Rheological Properties of Date Fruits Extract During Concentration

Article

Dates palm (Phoenix dactylifera L.) Fruits: Nutritional Properties and Potential Applications

Article

PHYSICOCHEMICAL, BIOLOGICAL, RHEOLOGICAL AND FUNCTIONAL PROPERTIES OF MANGO KERNELS AND ITS PROCESSED FLOUR

Article

POTENTIAL UTILIZATION AND HEALTHY EFFECTS OF DOUM PALM FRUITS IN ICE CREAM AND SESAME BUTTER (TEHENA)

Article

CHEMICAL AND TECHNOLOGICAL STUDIES ON KHALAS DATE SEEDS POWDER

Article

Preparation and Properties of Stirred Yogurt Supplemented with Powdered Doum (Hyphaene thebaica) Fruit

Article

Chemical Composition and Functional Properties of Some Fruit Seed Kernel Flours

Article

Bioactive Compounds present in Doum Palm (Hyphaene thebaica L.) trees in Saudi Arabia