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Evaluation of some gluten-free biscuits formulations comparison to wheat flour biscuits

Year: 2024

Type: article

Source: Egyptian Journal of Food Science

DOI: 10.21608/ejfs.2024.317850.1193

Authors: Mahmoud H. Abdelmegiud, F. A.H. El-Soukkary, E. A. EL-Naggar, R. R. Abdelsalam

Institutions: Al-Azhar University, Minia University

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4405797845

FWCI: 0.197

Cites:

Cited by: 1

Related to: 10