{"title":"Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk","authors":"M. Rozan, Tahany El-Shshtawy, E. Boriy","doi":"10.21608/ejfs.2022.170239.1142","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"05 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Egyptian Journal of Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21608/ejfs.2022.170239.1142","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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