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2 results for Waleed AL-Ansi.

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Optimization and Acceptability Evaluation of Shapporah Biscuits Formulated by Different Ingredients: Using Response Surface Methodology (RSM)
by Waleed AL-Ansi, Amer Ali Mahdi, Yan Li, Haifeng Qian and Li Wang
Journal of Food and Nutrition Research. 2018, 6(3), 192-199. DOI: 10.12691/jfnr-6-3-9
Pub. Date: March 20, 2018Views: 10274Downloads: 8514
sensory evaluation response surface methodology lentil flour millet flour traditional biscuits
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Bioactive Compounds and Functional Benefits of the Foshou Fruit: A Review
by Amer Ali Mahdi, Waleed Al-Ansi, Mohamed Ismael Ahmed and Hongxin Wang
Journal of Food and Nutrition Research. 2018, 6(7), 486-491. DOI: 10.12691/jfnr-6-7-10
Pub. Date: August 16, 2018Views: 5952Downloads: 4795
Citrus medica L. Foshou medicinal plant bioactive compounds functional benefits functional food
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