Open AccessPHYSIOCHEMICAL AND SENSORIAL ATTRIBUTES OF APRICOT FORTIFIED WHEAT BISCUITS
Publication year - 2022
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2022.14.1.5
Subject(s) - food science , mathematics , horticulture , agricultural engineering , chemistry , biology , engineering