Valorization of the under-utilized apricot kernels protein based on the rheology and texture properties of dough
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
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4. The potential of apricot seed and oil as functional food: Composition, biological properties, health benefits & safety;Food Bioscience;2023-02
5. Apricot kernel characterization, oil extraction, and its utilization: a review;Food Science and Biotechnology;2023-01-07
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