Changes in the Rheological, Textural, Microstructural and in Vitro Antioxidant Properties of Biscuit Dough by Incorporation of the Extract and Fiber-Rich Residue Obtained Through Green Extraction of Defatted Date Seeds
FOOD STRUCTURE-NETHERLANDS（2024）
Key words
Date by-products,Dough structure,Extraction residue,Functional food,Rheological behavior
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