Nypa fruticans wurmb (Mangrove Palm) Fruit Kernel: Effect on physicochemical, sensory evaluation and shelf-life of wheat biscuits.

This is supported by the excellent microbial safety profile, where pathogens were absent and Heterotrophic Bacterial Counts showed a decreasing trend over storage (e.g., from 5.505 to 2.301 log CFU/g, Table 5 ), a stability attributable to the low water activity from baking and the possible mild preservative effect of phytochemicals.

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