Development of oats flour and bitter gourd fortified cookies: Effects on physicochemical, antioxidant, antimicrobial, and sensory attributes.

PLoS One · 2025 · PMC11717233 · PMID 39787150

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marginally significantno p-value reported

Additionally, T3 also exhibits an impact on antimicrobial activity, with a count marginally significant or lower than that of the control and T1.

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