Physiochemical, Nutritional and Functional Properties of Doum (Hyphene thebaica) Powder and Its Application in Some Processed Food Products
Abstract
The nutritive value of the products mentioned above is not high. Therefore, there is a need to increase it by adding something like Doum fruit powder.
Article Information
| Journal | SF Journal of Nutrition and Food Science |
| Article Type | Research Article |
| Volume | 2 |
| Issue | 1 |