Effects of Sucrose Substitution with Date Syrup and Date Liquid Sugar on the Physicochemical Properties of Dough and Biscuits
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Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.|ARC Industrial Transformation Training Center for Functional Grains and Graham Center for Agricultural Innovation, School of Biomedical
Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.|ARC Industrial Transformation Training Center for Functional Grains and Graham Center for Agricultural Innovation, School of Biomedical
Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
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