BALPETEK KÜLCÜ, Duygu; TURABI YOLAÇANER, Elif. Formulation and quality assessment of wheat germ and date powder-enriched biscuits: Rheological, textural, and microstructural properties. Italian Journal of Food Science, Singapore, v. 38, n. 1, p. 359–375, 2026. DOI: 10.15586/ijfs.v38i1.3376. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/3376. Acesso em: 1 jul. 2026.