Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread

Boubaker, Maroua; Damergi, Chokri; Ben Marzouk, Chaima; Blecker, Christophe; Bouzouita, Nabiha

Request a copy

Article (Scientific journals)

Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread

Boubaker, Maroua; Damergi, Chokri; Ben Marzouk, Chaima et al.

2016 • In Mediterranean Journal of Chemistry, 5 (5), p. 548-553

Peer reviewed

Permalink
https://hdl.handle.net/2268/201466

Files (1)Send to Details Statistics Bibliography Similar publications

Files

Full Text

Effect of artichoke.pdf

Publisher postprint (100.75 kB)

Request a copy

All documents in ORBi are protected by a user license.

Send to

RIS BibTex APA Chicago Permalink X Linkedin

Details

Disciplines :

Food science

Author, co-author :

Boubaker, Maroua

Damergi, Chokri

Ben Marzouk, Chaima

Blecker, Christophe ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.

Bouzouita, Nabiha

Language :

English

Title :

Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread

Publication date :

2016

Journal title :

Mediterranean Journal of Chemistry

ISSN :

2028-3997

Publisher :

Mediterranean Journal of Chemistry, Kenitra, Morocco

Volume :

Issue :

Pages :

548-553

Peer reviewed :

Peer reviewed

Available on ORBi :

since 06 September 2016

Statistics

Number of views

53 (7 by ULiège)

Number of downloads

2 (1 by ULiège)

More statistics