Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality
Sibel Bölek
Topics & Concepts
Food scienceIngredientDPPHChemistryWheat flourAntioxidantDietary fiberRheologyFiberMaterials scienceOrganic chemistryComposite materialBotanical Research and ApplicationsFood composition and propertiesPhytochemicals and Antioxidant Activities