Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder
EL-Hadidy, G., Abd El Gwad, A., Hamouda, A. (2024). Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder. EKB Journal Management System, 6(1), 26-40. doi: 10.21608/ftrj.2024.329568.1111
Gamal S. EL-Hadidy; Amira E. Abd El Gwad; Alshamiaa M. Hamouda. "Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder". EKB Journal Management System, 6, 1, 2024, 26-40. doi: 10.21608/ftrj.2024.329568.1111
EL-Hadidy, G., Abd El Gwad, A., Hamouda, A. (2024). 'Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder', EKB Journal Management System, 6(1), pp. 26-40. doi: 10.21608/ftrj.2024.329568.1111
EL-Hadidy, G., Abd El Gwad, A., Hamouda, A. Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder. EKB Journal Management System, 2024; 6(1): 26-40. doi: 10.21608/ftrj.2024.329568.1111