Male date palm flower powder: Effect of incorporation on physico‐chemical, textural, and sensory quality of biscuits

Autor:	Souhail Besbes, Christophe Blecker, Hamadi Attia, Haifa Sebii, Sirine Karra, Mohamed Bouaziz
Rok vydání:	2020
Předmět:	Absorption of water Chemistry General Chemical Engineering media_common.quotation_subject Quality (business) Sensory system General Chemistry Food science Water quality Palm Food Science media_common
Zdroj:	Journal of Food Processing and Preservation. 44
ISSN:	1745-4549 0145-8892
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5c925905730190e0a6568914b9883d16 https://doi.org/10.1111/jfpp.14687 Zobrazit plný text záznamu