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Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder
Date seeds are a major waste product that can be utilised as a valuable and nutritional material in the food industry. The aim of the present study was to improve cookies quality in terms of functional and textural value and assess the effect of date seed powder flour substitution on the physical an...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834499/ https://www.ncbi.nlm.nih.gov/pubmed/35159461 http://dx.doi.org/10.3390/foods11030305 |