# Valorization of the under-utilized apricot kernels protein based on the rheology and texture properties of dough

> Research article (LWT, 2022) · cited 12× · AI/ML

**Wikidata**: [openalex:W4297286633](https://www.wikidata.org/wiki/openalex:W4297286633)  
**Source**: https://4ort.xyz/entity/valorization-of-the-under-utilized-apricot-kernels-protein-based-on-the-rheology-and-texture-properties-of-dough