HAL (France)
open access
Wheat bread fortification by Lebanese sumac and cactus seeds: nutritional, antioxidant, and sensory properties
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Comparison of nutritional and technological features of wheat bread fortified with amaranth flour#652783
- Children's dietary data from Food Africa Project conducted in the communes of Bopa and Houeyogbe, Benin#361613
- 7 U.S.C. § 1431c — Enrichment and packaging of cornmeal, grits, rice, and white flour available for distribution#561784
- Roles and values of camelids and their products#1065725
- Improving food security in West Asia and North Africa by identifying and promoting climate-resilient wheat varieties resistant to soil-borne pathogens#500009
Record · ID 448866
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive