This dataset presents the results of physicochemical and technological analyses conducted on biscuits and seaweed, aiming to characterize their nutritional and functional properties. The information i
Figure S1. The effect of processing time on (A) dry matter content and (B) pH of premix and processed cheese samples (mean ± SD; n=2). Asterisks mark level of significance (** = 0.001; *** = 0.0001; *
112 h digestion.2Values are mean ± standard deviation of triplicated measurements; means do not share the same letter in each row were significantly different. The statistical assays were achieved usi
BackgroundAn in-depth analysis was conducted on 37 honey samples from western Algeria representing diverse floral sources—lavender, rosemary, sweet white mustard, thyme, milk thistle, carob, orange, e
