Fiber and polyphenol enriched biscuits using date palm byproduct: Physiochemical characteristics, sensory properties, in vitro digestion, and storage stability.
利用椰枣副产品制备富含纤维和多酚的饼干：理化特性、感官特性、体外消化和储存稳定性
期刊:Journal of Food Science
影响因子:3.4
doi:10.1111/1750-3841.17667
Ranasinghe Meththa, Alghaithi Mariam, Mugdil Priti, Sundarakani Balan, Stathopoulos Constantinos, Maqsood Sajid
