Utilization of Walnut Male Flowers (<i>Juglans regia</i> L.) as a Functional Ingredient in Biscuits: Impacts on Dough Rheology, Nutritional Composition, Glycemic Response, and Sensory Attributes.

Similarly, G′′ also showed an increasing trend (Figure 1B ), suggesting concurrent enhancements in both elastic and viscous components, thereby forming a relatively ideal network structure that meets the textural requirements for crisp biscuits.

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