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  1. 1
    Academic Journal

    Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation

    Authors: Tareq M. Osaili, Anas A. Al-Nabulsi, Asma’ O. Taybeh, Amin N. Olaimat, Sadi Taha, Layal Karam, Mutamed Ayyash, Fayeza Hasan, Maher M. Al Dabbas, Gafar Babatunde Bamigbade, Murad Al-Holy, Ioannis N. Savvaidis, Reyad S. Obaid, Richard Holley

    Source: Foods, Vol 13, Iss 24, p 4074 (2024)

    Subject Terms: chickpea dip, spoilage bacteria, natural antimicrobials, shelf life, ready-to-eat foods, Chemical technology, TP1-1185

    File Description: electronic resource

    Relation: https://www.mdpi.com/2304-8158/13/24/4074; https://doaj.org/toc/2304-8158

    Access URL: https://doaj.org/article/cd1c6f2327c744e8858868bedcb7d5a8

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  2. 2
    Academic Journal

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  3. 3
    Academic Journal

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  4. 4
    Academic Journal

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  5. 5
    Academic Journal

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  6. 6
    News

    CHICKPEA DIP BRINGS TASTE OF MEDITERRANEAN TO PARTY

    Authors: By:The Associated Press

    Source: Sun-Sentinel, February 15, 2001 FOOD Broward Metro, p. 13 1pp

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