Effects of Cumin and Ginger as Antioxidants on Dough Mixing Properties and Cookie Quality
Year: 2010
Type: article
Source: Cereal Chemistry
Authors: Mohamed Abdel‐Shafi Abdel‐Samie, Jingjing Wan, Weining Huang, Okkyung Kim Chung, Baocai Xu
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W1968086705