Al-Dabbas, M.M.; Abu Samaan, E.G.; Iqbal, S.; Hamad, H.J.; Al-Jaloudi, R.; Shahein, M.; Al-Nawasrah, B.A.; Al-Zabt, A.; Al-Refaie, D.; Shehadeh, N.;
et al. Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract. Foods 2025, 14, 265.
https://doi.org/10.3390/foods14020265
AMA Style
Al-Dabbas MM, Abu Samaan EG, Iqbal S, Hamad HJ, Al-Jaloudi R, Shahein M, Al-Nawasrah BA, Al-Zabt A, Al-Refaie D, Shehadeh N,
et al. Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract. Foods. 2025; 14(2):265.
https://doi.org/10.3390/foods14020265
Chicago/Turabian Style
Al-Dabbas, Maher M., Etaf G. Abu Samaan, Sehar Iqbal, Hani J. Hamad, Rawan Al-Jaloudi, Mohammad Shahein, Bha’a Aldin Al-Nawasrah, Abdalrahman Al-Zabt, Doa`a Al-Refaie, Nisreen Shehadeh,
and et al. 2025. "Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract" Foods 14, no. 2: 265.
https://doi.org/10.3390/foods14020265
APA Style
Al-Dabbas, M. M., Abu Samaan, E. G., Iqbal, S., Hamad, H. J., Al-Jaloudi, R., Shahein, M., Al-Nawasrah, B. A., Al-Zabt, A., Al-Refaie, D., Shehadeh, N., & Abughoush, M.
(2025). Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract. Foods, 14(2), 265.
https://doi.org/10.3390/foods14020265
