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Elfadıl E. Babiker on Muck Rack

Elfadıl E. Babiker

As seen in: Wiley Online Library
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Articles

Revalorizing Apple Peel Flour as a Functional Component in Wheat-Based Cookies: Effects on Nutritional Profile and Quality Characteristics

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By Elfadıl E. Babiker, Isam A. Mohamed Ahmed, Feyza Nur Özsağır
| Wiley Online Library Verified
1 Introduction In recent years, the number of studies conducted on the use of foods rich in nutritional and bioactive components in the enrichment of bakery products has increased considerably. In particular, alternative plant sources phytochemicals are gaining increasing importance in this field due to their compatibility with the textural and sensory qualities of bakery products (Föste et al. 2014; Babiker et al. 2020; Özcan 2023).
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A Wheat Bread Fortified With Quinoa Seed Flour: Physico-Chemical Properties, Phenolics, Fatty Acids, Lipid Index Values, and Nutrients

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By Fahad AlJuhaimi, Mehmet özcan, Elfadıl E. Babiker
| Wiley Online Library Verified
, , , et al. “A Wheat Bread Fortified With Quinoa Seed Flour: Physico-Chemical Properties, Phenolics, Fatty Acids, Lipid Index Values, and Nutrients.” Starch - Stärke78, no. 6 (2026): e70244. https://doi.org/10.1002/star.70244 Conflicts of Interest The authors declare no competing. Data Availability Statement The data that support the findings of this study are available from the corresponding author upon reasonable request.
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