Last updated: 22 Jan 2023
10.21608/jfds.2020.106997
Black rice, Antioxidant activity, anthocyanin and instant noodles
Doaa
Bedier
F.
Food science and Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta
Rabab
Salem
H.
Food science and Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta
Aliaa
Almashad
A .
Food science and Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta
Ekram
Barakat
H.
Nutrition and food science Department, Faculty of Specific Education, Kafr El-Sheikh University.
ekrambarakt@yahoo.com
11
5
14446
2020-05-01
2020-08-10
2020-05-01
141
146
2090-3650
2090-3731
https://jfds.journals.ekb.eg/article_106997.html
https://jfds.journals.ekb.eg/service?article_code=106997
5
Original Article
886
Journal
Journal of Food and Dairy Sciences
https://jfds.journals.ekb.eg/
Details
Type
Article
Created At
22 Jan 2023