Food Structure
 2024
DOI: 10.1016/j.foostr.2024.100395
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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

Meththa Ranasinghe,
Constantinos Stathopoulos,
Balan Sundarakani
et al.
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