TY  JOUR
TI  Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat
KW  Fagopyrum tataricum
KW  Fagopyrum esculentum
KW  semolina
KW  biscuit
KW  chemical composition
KW  color
KW  baking quality
KW  sensory evaluation
KW  texture
JO  Foods and Raw Materials
AU  Hussein, A.M.
AU  Abd El-Aal, H..
AU  Morsy, N..
AU  Hassona, M..
PY  2024
IS  12
PB  Кемеровский государственный университет