Effect of Addition of Fennel (Foeniculum vulgare L.) on the Quality of Protein Bread
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Authors
Bouchra Sayed-Ahmad
bouchra.sayed.ahmad@hotmail.com
Laboratoire de Chimie Agro-industrielle, UMR 1010 INRA/INP-ENSIACET, Université Fédérale de Toulouse Midi-Pyrénées, INP-ENSIACET, Toulouse, France
Doctoral School of Science and Technology, Lebanese University, Lebanon
Evita Straumīte
Faculty of Food Technology, Latvia University of Agriculture, Jelgava, Latvia
Mārtiņš Šabovics
Faculty of Food Technology, Latvia University of Agriculture, Jelgava, Latvia
Zanda Krūma
Faculty of Food Technology, Latvia University of Agriculture, Jelgava, Latvia
Othmane Merah
Laboratoire de Chimie Agro-industrielle, UMR 1010 INRA/INP-ENSIACET, Université Fédérale de Toulouse Midi-Pyrénées, INP-ENSIACET, Toulouse, France
Zeinab Saad
Doctoral School of Science and Technology, Lebanese University, Lebanon
Akram Hijazi
Doctoral School of Science and Technology, Lebanese University, Lebanon
Thierry Talou
Laboratoire de Chimie Agro-industrielle, UMR 1010 INRA/INP-ENSIACET, Université Fédérale de Toulouse Midi-Pyrénées, INP-ENSIACET, Toulouse, France
Language: English
Page range: 509 - 514
Submitted on: Oct 19, 2016
Accepted on: Oct 18, 2017
Published on: Jan 19, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 times per year
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© 2018 Bouchra Sayed-Ahmad, Evita Straumīte, Mārtiņš Šabovics, Zanda Krūma, Othmane Merah, Zeinab Saad, Akram Hijazi, Thierry Talou, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.