Impact of amaranth flour and apple pomace on physical, chemical, sensory, and glycemic index properties of reformulated biscuits

Zenodo (CERN European Organization for Nuclear Research) 2026 Dataset Open access

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Authors: Marilisa Alongi, Preetham Gowda Hosaholalu Ramesha, Molka Jelassi, Nizar Nasri, Monica Anese
DOI: 10.5281/zenodo.19000342
Cited by: 0

Fields of Study & Subjects

Food composition and properties Seed and Plant Biochemistry Food Nutrient Composition and Product Development

Publication details

Journal / source
Zenodo (CERN European Organization for Nuclear Research)
Publication date
13 March 2026
Language
EN
Document type
Dataset