Improvement of the Nutritional Value and Physicochemical Characteristics of Biscuits by Using Defatted Chia Seeds (Salvia hispanica L.) Flour Riched in Phytochemical Content
Ghanem, S., Haggag, M., Kadry, M., Salama, M., Mahmoud, N., Zahran, H. (2025). Improvement of the Nutritional Value and Physicochemical Characteristics of Biscuits by Using Defatted Chia Seeds (Salvia hispanica L.) Flour Riched in Phytochemical Content. EKB Journal Management System, 68(2), 117-126. doi: 10.21608/ejchem.2024.289567.9709
sameh Mohamed Ghanem; Muhammad Haggag; mostaf Mahmoud Kadry; Mokhtar mohamed Salama; Nashaat Mahmoud; Hamdy Zahran. "Improvement of the Nutritional Value and Physicochemical Characteristics of Biscuits by Using Defatted Chia Seeds (Salvia hispanica L.) Flour Riched in Phytochemical Content". EKB Journal Management System, 68, 2, 2025, 117-126. doi: 10.21608/ejchem.2024.289567.9709
Ghanem, S., Haggag, M., Kadry, M., Salama, M., Mahmoud, N., Zahran, H. (2025). 'Improvement of the Nutritional Value and Physicochemical Characteristics of Biscuits by Using Defatted Chia Seeds (Salvia hispanica L.) Flour Riched in Phytochemical Content', EKB Journal Management System, 68(2), pp. 117-126. doi: 10.21608/ejchem.2024.289567.9709
Ghanem, S., Haggag, M., Kadry, M., Salama, M., Mahmoud, N., Zahran, H. Improvement of the Nutritional Value and Physicochemical Characteristics of Biscuits by Using Defatted Chia Seeds (Salvia hispanica L.) Flour Riched in Phytochemical Content. EKB Journal Management System, 2025; 68(2): 117-126. doi: 10.21608/ejchem.2024.289567.9709