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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; Sajid Maqsood
Food Structure · Vol. 42 · pp. 100395 · 2024
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Bibliographic Information

JournalFood Structure
PublisherElsevier
Publication Date2024-10-01
Publication Year2024
Volume42
Pages100395
Document TypeJournal Article
eISSN2213-3291
DOI10.1016/j.foostr.2024.100395
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2014-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22133291
Publisher PageOpen Publisher Page
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