Effect of Using Thyme, Carrot and Hibiscus to Some Crackers Products on their Nutritional and the Rapeutical Value

Autor:	Lobna Shelbaya
Rok vydání:	2016
Předmět:	biology Chemistry Food science Hibiscus biology.organism_classification Value (mathematics)
Zdroj:	Journal of Food and Dairy Sciences. 7:521-528
ISSN:	2090-3731
DOI:	10.21608/jfds.2016.46077
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fb922178f180df5a88ba78a04dcbd88a https://doi.org/10.21608/jfds.2016.46077 Zobrazit plný text záznamu