Physicochemical Properties and Sensory Evaluation of Nutrient‐Rich Cookies: Substitution of Wheat Flour With Composite Flour of Pumpkin Seed, Chickpea, and Oats.
Saved in:
| Title: | Physicochemical Properties and Sensory Evaluation of Nutrient‐Rich Cookies: Substitution of Wheat Flour With Composite Flour of Pumpkin Seed, Chickpea, and Oats. |
|---|---|
| Authors: | Akter, Munmun1 (AUTHOR) munmun.nfe@diu.edu.bd, Borna, Anjim Aktar1 (AUTHOR), Hebishy, Essam1 (AUTHOR) ehebishy@wiley.com |
| Source: | Journal of Food Processing & Preservation. 4/15/2026, Vol. 2026, p1-16. 16p. |
| Database: | Business Source Ultimate |
|
Full text is not displayed to guests.
Login for full access.
|
|
| ISSN: | 01458892 |
|---|---|
| DOI: | 10.1155/jfpp/6410657 |
