Chemical Characteristic and Sensory Evaluation of Biscuit Prepared from Wheat and Aleppo Pine Seeds Flour
- DOI
- 10.3390/foods13152428
- Published
- 2024-08-01
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods13152428,
title = {Chemical Characteristic and Sensory Evaluation of Biscuit Prepared from Wheat and Aleppo Pine Seeds Flour},
author = {Mouni Saadoudi and Adel Lekbir and Omaima Aidat and Sara Zidani and Radhia Ferhat and Dmitry E. Kucher and Timur I. Shiyapov and Nazih Y. Rebouh},
year = {2024},
journal = {Foods},
doi = {10.3390/foods13152428},
url = {https://doi.org/10.3390/foods13152428}
}RIS
TY - JOUR TI - Chemical Characteristic and Sensory Evaluation of Biscuit Prepared from Wheat and Aleppo Pine Seeds Flour AU - Mouni Saadoudi AU - Adel Lekbir AU - Omaima Aidat AU - Sara Zidani AU - Radhia Ferhat AU - Dmitry E. Kucher AU - Timur I. Shiyapov AU - Nazih Y. Rebouh PY - 2024 JO - Foods DO - 10.3390/foods13152428 UR - https://doi.org/10.3390/foods13152428 ER -
APA
Saadoudi, M., Lekbir, A., Aidat, O., Zidani, S., Ferhat, R., Kucher, D. E., Shiyapov, T. I., & Rebouh, N. Y. (2024). Chemical Characteristic and Sensory Evaluation of Biscuit Prepared from Wheat and Aleppo Pine Seeds Flour. Foods. https://doi.org/10.3390/foods13152428
Source records
- crossref · retrieved 2026-09-26T01:50:51.504Z