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May 18, 2024Asian Food Science JournalOpen Access

Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics

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Authors

JMJ. MabohMYM. I. YusufuSAS. M. Awambeng

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Maboh et al. (2024) studied this question.

synapsesocial.com/papers/68e6983db6db64358761de44https://doi.org/10.9734/afsj/2024/v23i6717
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