Physico-chemical, textural and consumers’ acceptability of biscuits made from composite flour of wheat, fermented soybean-hull and date-pulp

doi:10.4038/cjs.v53i3.8408

Physico-chemical, textural and consumers’ acceptability of biscuits made from composite flour of wheat, fermented soybean-hull and date-pulp

Ceylon Journal of Science · 2024

https://doi.org/10.4038/cjs.v53i3.8408

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