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Pilot scale production of functional foods using red palm olein: Antioxidant, vitamins' stability and sensory quality during storage.
Saudi J Biol Sci. 2021 Oct;28(10):5547-5554. doi: 10.1016/j.sjbs.2021.06.032. Epub 2021 Jun 17.
Saudi J Biol Sci. 2021.
PMID: 34588864
Free PMC article.
Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents.
Alkandari S, Bhatti ME, Aldughpassi A, Al-Hassawi F, Al-Foudari M, Sidhu JS.
Alkandari S, et al. Among authors: al hassawi f.
Saudi J Biol Sci. 2021 Jun;28(6):3602-3606. doi: 10.1016/j.sjbs.2021.03.037. Epub 2021 Mar 18.
Saudi J Biol Sci. 2021.
PMID: 34121903
Free PMC article.
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Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough.
Aldughpassi A, Zafar T, Sidhu JS, Al-Hassawi F, Abdullah MM, Al-Othman A.
Aldughpassi A, et al. Among authors: al hassawi f.
Int J Food Sci. 2020 Dec 30;2020:8867402. doi: 10.1155/2020/8867402. eCollection 2020.
Int J Food Sci. 2020.
PMID: 33457400
Free PMC article.
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Organoleptic and glycemic properties of chickpea-wheat composite breads.
Zafar TA, Al-Hassawi F, Al-Khulaifi F, Al-Rayyes G, Waslien C, Huffman FG.
Zafar TA, et al. Among authors: al hassawi f.
J Food Sci Technol. 2015 Apr;52(4):2256-63. doi: 10.1007/s13197-013-1192-7. Epub 2013 Oct 20.
J Food Sci Technol. 2015.
PMID: 25829607
Free PMC article.
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