Open AccessHealth promoting olive leaf as a food ingredient: industrial study on a confectionery product
Author(s) -
Nabil Miled,
Fathi Aloui,
Lotfi Msaddak,
Fakher Frikha,
Othman A. Alghamdi,
Ahmed Fendri
Publication year - 2022
Publication title -
annals of the university "dunărea de jos" of galaţi. fascicle vi, food technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.199
H-Index - 8
eISSN - 2068-259X
pISSN - 1843-5157
DOI - 10.35219/foodtechnology.2022.1.08
Subject(s) - ingredient , food science , functional food , active ingredient , absorption of water , food industry , chemistry , cosmetics , olea , solubility , food additive , materials science , organic chemistry , botany , bioinformatics , composite material , biology