Value Addition on Nutritional and Sensory Properties of Biscuit Using Desert Truffle (<i>Terfezia claveryi</i>) Powder

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Value Addition on Nutritional and Sensory Properties of Biscuit Using Desert Truffle (Terfezia claveryi) Powder"
written by Mohamed G. E. Gadallah, Ihab S. Ashoush,
published by Food and Nutrition Sciences, Vol.7 No.12, 2016

has been cited by the following article(s):

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[5]	Nutritional, sensory, and antioxidant characteristics of composite multigrain flour biscuits blended with sweet potato flour International Food Research Journal, 2023 DOI:10.47836/ifrj.30.1.14

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[8]	Studies on nutritional, quality and sensory evaluation of value added baked products with button mushroom (Agaricus bisporus) powder INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES, 2018 DOI:10.15740/HAS/IJAS/14.1/173-179

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