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Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products
(International Journal of Food Science and Technology, 2018-08-09)
The effects of the inclusion of broccoli co-products into crackers on the bioaccessibility as well as theiroverall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 ...