Effect on Ziziphus jujuba Mill. fruit powders embedded on physicochemical properties, biological activities, and rheologic quality of cake

This study aimed to improve the effects on the physical, textural, and rheological characteristics of cake supplied with Ziziphus jujuba fruit powder at rates of 0%, 3%, 5%, and 10%. The Physicochemical and antioxidant as well as the antibacterial activity and sensory qualities of Z. jujuba fruits w...

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Detalles Bibliográficos
Autores principales: Elaloui, Meriem, Ammari, Youssef, Ghazghazi, Hanen, Gorrab, Afwa Ep Ben Othmen, Laamouri, Abdelwahed, Driouich Chaouachi, Rim
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261809/
https://www.ncbi.nlm.nih.gov/pubmed/37324873
http://dx.doi.org/10.1002/fsn3.3276

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261809/
https://www.ncbi.nlm.nih.gov/pubmed/37324873
http://dx.doi.org/10.1002/fsn3.3276

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