Biological Evaluation of Cupcake Made with Wheat Flour Enriched with Chickpea, Purslane, Doum and Carob Flours as Functional Food for Patients with Anemia.
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| Title: | Biological Evaluation of Cupcake Made with Wheat Flour Enriched with Chickpea, Purslane, Doum and Carob Flours as Functional Food for Patients with Anemia. |
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| Alternate Title: | التقييم البيهلهجي للكب كيك المرنهع من دقيق القمح المدعم بدقيق كل من الحمص, الرجلة,والدوم والخروب كغذاء وظيفي لمرضى فقر الدم. |
| Authors: | Hassoun, M. M. R.1, Kalaf, H. H. A.1, Mahmoud, M. H. M.1, Ghazal, G. A.1 galal.ibrahim@fagr.bu.edu.eg, Abd El-Salam, A. M. |
| Source: | Annals of Agricultural Science Moshtohor. 2023, Vol. 61 Issue 1, p127-141. 15p. |
| Database: | Academic Search Ultimate |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
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| Header | DbId: asn DbLabel: Academic Search Ultimate An: 164711350 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Biological Evaluation of Cupcake Made with Wheat Flour Enriched with Chickpea, Purslane, Doum and Carob Flours as Functional Food for Patients with Anemia. – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: التقييم البيهلهجي للكب كيك المرنهع من دقيق القمح المدعم بدقيق كل من الحمص, الرجلة,والدوم والخروب كغذاء وظيفي لمرضى فقر الدم. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Hassoun%2C+M%2E+M%2E+R%2E%22">Hassoun, M. M. R.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Kalaf%2C+H%2E+H%2E+A%2E%22">Kalaf, H. H. A.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Mahmoud%2C+M%2E+H%2E+M%2E%22">Mahmoud, M. H. M.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Ghazal%2C+G%2E+A%2E%22">Ghazal, G. A.</searchLink><relatesTo>1</relatesTo><i> galal.ibrahim@fagr.bu.edu.eg</i><br /><searchLink fieldCode="AR" term="%22Abd+El-Salam%2C+A%2E+M%2E%22">Abd El-Salam, A. M.</searchLink> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Annals+of+Agricultural+Science+Moshtohor%22">Annals of Agricultural Science Moshtohor</searchLink>. 2023, Vol. 61 Issue 1, p127-141. 15p. |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=164711350 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.21608/assjm.2023.282140 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 15 StartPage: 127 Titles: – TitleFull: Biological Evaluation of Cupcake Made with Wheat Flour Enriched with Chickpea, Purslane, Doum and Carob Flours as Functional Food for Patients with Anemia. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Hassoun, M. M. R. – PersonEntity: Name: NameFull: Kalaf, H. H. A. – PersonEntity: Name: NameFull: Mahmoud, M. H. M. – PersonEntity: Name: NameFull: Ghazal, G. A. – PersonEntity: Name: NameFull: Abd El-Salam, A. M. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Text: 2023 Type: published Y: 2023 Identifiers: – Type: issn-print Value: 11100419 Numbering: – Type: volume Value: 61 – Type: issue Value: 1 Titles: – TitleFull: Annals of Agricultural Science Moshtohor Type: main |
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