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Total Phenols, Antioxidant Activity and Sensory Evaluation of Bread Fortified with Spearmint

Published Online: 2020-10-13

Published Print: 2021-06

Authors

Shori, Amal Bakr https://orcid.org/0000-0001-7557-3987
Kee, Leong Ay

Baba, Ahmad Salihin
Funding

Funding for this research was provided by:

King Abdulaziz University (D-321-247-1441)
License Information

Text and Data Mining valid from 2020-10-13

Version of Record valid from 2020-10-13
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Article History

Received: 24 February 2020

Accepted: 4 October 2020

First Online: 13 October 2020

Compliance with Ethical Standards

:

: There is no conflict of interest.

Document is current