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Najjaa H, Abdelkbir R, Ben Arfa A, Doria E, Tlili H, Zouari N, Neffati M. Improved Sensory Quality and Antioxidant Capacity of Wheat Bread Supplemented with the Desert Truffle Terfezia boudieri Flour. ANAL LETT 2020. [DOI: 10.1080/00032719.2020.1786106] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- H. Najjaa
- Institute of Arid Regions (IRA), Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and Microorganisms, Medenine, Tunisia
| | - Radhia Abdelkbir
- Institute of Arid Regions (IRA), Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and Microorganisms, Medenine, Tunisia
| | - A. Ben Arfa
- Institute of Arid Regions (IRA), Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and Microorganisms, Medenine, Tunisia
| | - E. Doria
- Department of Biology and Biotechnology, University of Pavia, Pavia, Italy
| | - H. Tlili
- Institute of Arid Regions (IRA), Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and Microorganisms, Medenine, Tunisia
| | - N. Zouari
- High Institute of Applied Biology of Medenine (ISBAM), University of Gabes, Medenine, Tunisia
| | - M. Neffati
- Institute of Arid Regions (IRA), Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and Microorganisms, Medenine, Tunisia
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