Studies on utilization of second grade biscuits (SGB) as additive to dough in manufacturing of biscuits
By: Hassanin, Fawzi Ramadan; al-Sahi, Kamal Mahfuz; Sulayman, Abd al-Rahman M.…[et al.]. Zagazig Journal for Agricultural Researches. Vol. 46, no. 1 (2019), pp.91-98, 8 p.
Subjects: Sensory evaluation