Sensory and physicochemical properties of biscuit produced from blends of whole wheat, soy okara and tigernut residue flours
Author:
Publisher
Elsevier BV
Subject
Multidisciplinary
Reference45 articles.
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3. Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners;International Journal of Food Science;2024-03-25
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