Published in

Wiley, Journal of Food Processing and Preservation, 10(44), 2020

DOI: 10.1111/jfpp.14745

Links

Tools

Export citation

Search in Google Scholar

Physico‐chemical and bioactive properties, fatty acids, phenolic compounds, mineral contents and sensory properties of cookies enriched with carob flour

Journal article published in 2020 by Elfadıl E. Babiker ORCID, Mehmet Musa Özcan, Kashif Ghafoor ORCID, Fahad Al Juhaimi ORCID, Isam A. Mohamed Ahmed ORCID, Ibrahim A. Almusallam
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

Full text: Download

Green circle
Preprint: archiving allowed
Upload
Orange circle
Postprint: archiving restricted
Upload
Red circle
Published version: archiving forbidden
Policy details
Data provided by SHERPA/RoMEO