Valorizing Date Seeds Through Ultrasonication to Enhance Quality Attributes of Dough and Biscuit: Part 2 – Study on Bioactive Properties, Sensory Acceptance, in Vitro Gastrointestinal Digestion and Shelf Life of Biscuits
Ultrasonics sonochemistry（2024）
Key words
Sustainable food processing,Date seeds,Baked products,Bioaccessibility,Ultrasonication,Phenolic retention
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