Production of low-calorie biscuits using stevia extract and dietary fibers from oats and fenugreek for functional food applications
利用甜菊提取物和燕麦及胡芦巴膳食纤维生产低热量饼干，用于功能性食品应用
期刊:npj Science of Food
影响因子:7.8
doi:10.1038/s41538-026-00768-w
Hassan, Mohamed Ahmed; Mustafa, Mustafa Abdelmoneim; Abdelshafy, Asem M; Kobacy, Walaa
