CHEMICAL AND TECHNOLOGICAL PROPERTIES OF IMPROVED BISCUIT BY CHESTNUT FLOUR

Authors

Nefisa A. Hegazy Author
Mohie M. Kamil Author
Ahmed M.S. Hussein* Author
Gamil F. Bareh Author

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Published

2014-01-01

Issue

Vol. 3 No. 6 (2014)

Section

Articles

How to Cite

CHEMICAL AND TECHNOLOGICAL PROPERTIES OF IMPROVED BISCUIT BY CHESTNUT FLOUR. (2014). International Journal of Food and Nutritional Sciences, 3(6), 07-15. https://www.ijfans.org/index.php/Journal/article/view/238

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