Effect of the mixture of oleaster (<i>E. angustifolia</i> L.) and black cumin (<i>Nigella sativa</i>) flours as functional compounds on the quality characteristics of toast bread.

Food Sci Nutr · 2023 · PMC10420779 · PMID 37576057

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a decreasing trendno p-value reported

The cohesiveness of the control and T2 did not change significantly with time, but there was a decreasing trend in T3 and T4 samples from the first to sixth days of storage.

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