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

通过超声波处理提高枣籽的价值，以提高面团和饼干的质量属性：第 2 部分 - 饼干的生物活性特性、感官接受度、体外胃肠消化和保质期的研究