Wheat bread fortification by Lebanese sumac and cactus seeds: nutritional, antioxidant, and sensory properties

Zaher Abdel Baki, Sahar H. Abourida, Adnan Badran, Ghosoon Albahri, Amer Noaman, Othmane Merah, Akram Hijazi

Open source

DOI: 10.4081/ijfs.2025.12817
Published: 2025-11-19
Container: Italian Journal of Food Safety
Publisher: PAGEPress Publications
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.4081/ijfs.2025.12817,
  title = {Wheat bread fortification by Lebanese sumac and cactus seeds: nutritional, antioxidant, and sensory properties},
  author = {Zaher Abdel Baki and Sahar H. Abourida and Adnan Badran and Ghosoon Albahri and Amer Noaman and Othmane Merah and Akram Hijazi},
  year = {2025},
  journal = {Italian Journal of Food Safety},
  doi = {10.4081/ijfs.2025.12817},
  url = {https://doi.org/10.4081/ijfs.2025.12817}
}

RIS

TY  - JOUR
TI  - Wheat bread fortification by Lebanese sumac and cactus seeds: nutritional, antioxidant, and sensory properties
AU  - Zaher Abdel Baki
AU  - Sahar H. Abourida
AU  - Adnan Badran
AU  - Ghosoon Albahri
AU  - Amer Noaman
AU  - Othmane Merah
AU  - Akram Hijazi
PY  - 2025
JO  - Italian Journal of Food Safety
DO  - 10.4081/ijfs.2025.12817
UR  - https://doi.org/10.4081/ijfs.2025.12817
ER  -

APA

Baki, Z. A., Abourida, S. H., Badran, A., Albahri, G., Noaman, A., Merah, O., & Hijazi, A. (2025). Wheat bread fortification by Lebanese sumac and cactus seeds: nutritional, antioxidant, and sensory properties. Italian Journal of Food Safety. https://doi.org/10.4081/ijfs.2025.12817

Source records

crossref · retrieved 2026-09-25T19:49:57.705Z