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Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant
By: Makhlouf Chaalal, Siham Ydjedd and Afaf Chebout
Language: English
Page range: 143 - 154
Submitted on: Apr 7, 2023
|Accepted on: Jun 15, 2023
|Published on: Sep 6, 2023
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2023 Makhlouf Chaalal, Siham Ydjedd, Afaf Chebout, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.