Search Results - Dahdah, Patricia

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    Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

    Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace by Dahdah, Patricia, Cabizza, Roberto, Farbo, Maria Grazia, Fadda, Costantino, Mara, Andrea, Hassoun, Georges, Piga, Antonio

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    Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials

    Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials by Karam, Layal, Ghonim, Fatma, Dahdah, Patricia, Attieh, Grace, Al-Ahmad, Shama, Ghonim, Salma, Osaili, Tareq

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