EFFECTS OF CUMIN AND GINGER AS ANTIOXIDANTS ON DOUGH MIXING PROPERTIES AND COOKIE QUALITY

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ABDEL SAMIE M.A.S.; WAN J.; WEINING H.

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Journal Paper

Paper Information

Journal: CEREAL CHEMISTRY Year:2010 | Volume:87 | Issue:5 Page(s): 454-460

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Information Journal Paper

Title

EFFECTS OF CUMIN AND GINGER AS ANTIOXIDANTS ON DOUGH MIXING PROPERTIES AND COOKIE QUALITY

Author(s)

ABDEL SAMIE M.A.S. | WAN J. | WEINING H. | Issue Writer Certificate

Keywords

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Abstract

Cites

EVALUATION ANTIOXIDANT AND ANTIMICROBIAL EFFECTS OF CINNAMON ESSENTIAL OIL AND ECHINACEA EXTRACT IN KOLOMPE

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Cite

APA: Copy

ABDEL SAMIE, M.A.S., WAN, J., & WEINING, H.. (2010). EFFECTS OF CUMIN AND GINGER AS ANTIOXIDANTS ON DOUGH MIXING PROPERTIES AND COOKIE QUALITY. CEREAL CHEMISTRY, 87(5), 454-460. SID. https://sid.ir/paper/625338/en

Vancouver: Copy

ABDEL SAMIE M.A.S., WAN J., WEINING H.. EFFECTS OF CUMIN AND GINGER AS ANTIOXIDANTS ON DOUGH MIXING PROPERTIES AND COOKIE QUALITY. CEREAL CHEMISTRY[Internet]. 2010;87(5):454-460. Available from: https://sid.ir/paper/625338/en

IEEE: Copy

M.A.S. ABDEL SAMIE, J. WAN, and H. WEINING, “EFFECTS OF CUMIN AND GINGER AS ANTIOXIDANTS ON DOUGH MIXING PROPERTIES AND COOKIE QUALITY,” CEREAL CHEMISTRY, vol. 87, no. 5, pp. 454–460, 2010, [Online]. Available: https://sid.ir/paper/625338/en

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