Utilization of apricot kernel skins by ultrasonic treatment of the dough to produce a bread with better flavor and good shelf life
Jian‐Li Yao, Qing‐An Zhang, Meng‐Jia Liu
Topics & Concepts
Food scienceFlavorElectronic noseShelf lifeTexture (cosmology)Materials scienceChemistryComputer scienceArtificial intelligenceNanotechnologyImage (mathematics)Food composition and propertiesNuts composition and effectsMeat and Animal Product Quality