Article Versions Notes

Ben Romdhane M, Bouallegue A, Bourhia M, Bougatef A, Salamatullah AM, Ellouz-Chaabouni S, Haddar A. Watermelon Rind Dietary Fibers as Natural Source to Enhance Texture of Wheat Bread. Foods. 2024; 13(18):2909. https://doi.org/10.3390/foods13182909

Ben Romdhane, Molka, Amir Bouallegue, Mohammed Bourhia, Ali Bougatef, Ahmad Mohammad Salamatullah, Semia Ellouz-Chaabouni, and Anissa Haddar. 2024. "Watermelon Rind Dietary Fibers as Natural Source to Enhance Texture of Wheat Bread" Foods 13, no. 18: 2909. https://doi.org/10.3390/foods13182909

Ben Romdhane, M., Bouallegue, A., Bourhia, M., Bougatef, A., Salamatullah, A. M., Ellouz-Chaabouni, S., & Haddar, A. (2024). Watermelon Rind Dietary Fibers as Natural Source to Enhance Texture of Wheat Bread. Foods, 13(18), 2909. https://doi.org/10.3390/foods13182909