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Nutritional evaluation of functional biscuits supplemented with Malva nuts(Sterculia Lychnophora

Preparation and quality evaluation of flour and biscuits made from red corn powder using as supplement with different ratios of red corn flour

Effects of passion fruit peel powder concentration and baking temperature on the physicochemical, antioxidant, and sensory characteristics of the made biscuits

Investigating the high yield extraction of pectin from Crissampelos Pareira L. Vat. Hirsute planted in Vietnam