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ArticleFoods (Basel, Switzerland)2026

Development of Grape Seed Extract-Fortified Biscuits: Effects on Dough Rheology, Biscuit Quality, Antioxidant Activity, and Sensory Evaluation.

Renrui Jiao et al.PubMed ↗Full text ↗Publisher ↗

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Development of Grape Seed Extract-Fortified Biscuits: Effects on Dough Rheology, Biscuit Quality, Antioxidant Activity, and Sensory Evaluation. | OpenQuestion