Article Versions Notes

Ali MR, Parmar A, Niedbała G, Wojciechowski T, Abou El-Yazied A, El-Gawad HGA, Nahhas NE, Ibrahim MFM, El-Mogy MM. Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage. Foods. 2021; 10(7):1536. https://doi.org/10.3390/foods10071536

Ali, Marwa R., Aditya Parmar, Gniewko Niedbała, Tomasz Wojciechowski, Ahmed Abou El-Yazied, Hany G. Abd El-Gawad, Nihal E. Nahhas, Mohamed F. M. Ibrahim, and Mohamed M. El-Mogy. 2021. "Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage" Foods 10, no. 7: 1536. https://doi.org/10.3390/foods10071536

Ali, M. R., Parmar, A., Niedbała, G., Wojciechowski, T., Abou El-Yazied, A., El-Gawad, H. G. A., Nahhas, N. E., Ibrahim, M. F. M., & El-Mogy, M. M. (2021). Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage. Foods, 10(7), 1536. https://doi.org/10.3390/foods10071536