Gamma irradiated date syrup for sucrose substitution in yogurt: effect on physicochemical properties, antioxidant capacity and sensory evaluation.
Hammadi HamzaNajla Ben MiloudMonia JemniAla SleiSarra M'barakPublished in: Journal of food science and technology (2021)
The online version contains supplementary material available at 10.1007/s13197-021-05000-z.