Exploring the gastronomic and functional potential of sycamore fig (Ficus sycomorus) fruit powder in bio-fermented camel–corn milk
Author:
Tawfiq Alsulami,Wael F. Elkot,Hesham A. Ismail,Mohamed S. Mostafa,Said Elshahat Abdallah,Hadeer Lotfy Abu-Taha,Suleiman A. Althawab,Basim M. Alohali,Ammar Al-Farga,Ahmed Elmahdy
Publication:
International Journal of Gastronomy and Food Science
© 2025 Elsevier B.V. All rights are reserved, including those for text and data mining, AI training, and similar technologies.