Effect of the mixture of oleaster (E. angustifolia L.) and black cumin (Nigella sativa) flours as functional compounds on the quality characteristics of toast bread

The present study was conducted to evaluate the addition of a mixture of oleaster (OL; E. angustifolia L.) and black cumin (BC; Nigella sativa) flours on the quality characteristics of toast bread. The concentration of OL and BC mixture (1:1 w/w ratio) was 0 (T1), 1.5% (T2), 2% (T3), and 2.5% (T4) o...

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Detalles Bibliográficos
Autores principales: Ghadarloo, Saba, Mansouripour, Samar, Saremnezhad, Solmaz
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/PMC10420779/
https://www.ncbi.nlm.nih.gov/pubmed/37576057
http://dx.doi.org/10.1002/fsn3.3430

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10420779/
https://www.ncbi.nlm.nih.gov/pubmed/37576057
http://dx.doi.org/10.1002/fsn3.3430

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