Development of Novel Confectionary Bars by Utilizing Date “Tagyat Variety”

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Development of Novel Confectionary Bars by Utilizing Date “Tagyat Variety”"
written by Galal A. Ghazal, Abo El-Kasem E. Akasha, Abobaker A. Abobaker,
published by Food and Nutrition Sciences, Vol.7 No.7, 2016

has been cited by the following article(s):

[1]	Effect of Packaging Materials and Storage Temperatures on the Microbiological Quality of Hibiscus sabdarifa Drinks during Ambient and Refrigeration Storage
	Echem - … Journal of Nutrition & Food Safety, 2022

[2]	Date fruit: A review of the chemical and nutritional compounds, functional effects and food application in nutrition bars for athletes
	2021

[3]	Salam A. Ibrahim,* Amira A. Ayad, 2 Leonard L. Williams, 2 Raphael D. Ayivi, Rabin Gyawali
	2020

[4]	A review of the chemical composition, nutritional and health benefits of dates for their potential use in energy nutrition bars for athletes
	2020

[5]	Addition of Oat Enhanced the Physico-Chemical, Nutritional and Sensory Qualities of Date Fruit Based Snack Bars
	2018

[1]	Date fruit: a review of the chemical and nutritional compounds, functional effects and food application in nutrition bars for athletes International Journal of Food Science & Technology, 2021 DOI:10.1111/ijfs.14783

[2]	A review of the chemical composition, nutritional and health benefits of dates for their potential use in energy nutrition bars for athletes Cogent Food & Agriculture, 2020 DOI:10.1080/23311932.2020.1809309

[3]	Date fruit: a review of the chemical and nutritional compounds, functional effects and food application in nutrition bars for athletes International Journal of Food Science & Technology, 2020 DOI:10.1111/ijfs.14783

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