The Effect of Jujube Fruit Flour on Physical, Chemical, Sensory and Microbial Properties of Biscuits

Anwaar Hussein, Faleeha Hussein, Zainab A. Ali, Sheren Abbas

Open source

DOI: 10.30476/ijns.2025.105232.1388
Published: 9
Container: International Journal of Nutrition Sciences
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.30476/ijns.2025.105232.1388,
  title = {The Effect of Jujube Fruit Flour on Physical, Chemical, Sensory and Microbial Properties of Biscuits},
  author = {Anwaar Hussein and Faleeha Hussein and Zainab A. Ali and Sheren Abbas},
  year = {2025},
  journal = {International Journal of Nutrition Sciences},
  doi = {10.30476/ijns.2025.105232.1388},
  url = {https://doi.org/10.30476/ijns.2025.105232.1388}
}

RIS

TY  - JOUR
TI  - The Effect of Jujube Fruit Flour on Physical, Chemical, Sensory and Microbial Properties of Biscuits
AU  - Anwaar Hussein
AU  - Faleeha Hussein
AU  - Zainab A. Ali
AU  - Sheren Abbas
PY  - 2025
JO  - International Journal of Nutrition Sciences
DO  - 10.30476/ijns.2025.105232.1388
UR  - https://doi.org/10.30476/ijns.2025.105232.1388
ER  -

APA

Hussein, A., Hussein, F., Ali, Z. A., & Abbas, S. (2025). The Effect of Jujube Fruit Flour on Physical, Chemical, Sensory and Microbial Properties of Biscuits. International Journal of Nutrition Sciences. https://doi.org/10.30476/ijns.2025.105232.1388

Source records

doaj · retrieved 2026-09-25T15:25:04.220Z