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Authors
Amjad, Adnan
Mouhaddach, Aziz
Latifi, Hanane
Mehboob, Rabia
Kausar, Tusneem
Bouhrim, Mohamed
Mothana, Ramzi A.
Noman, Omar M.
Siddique, Farzana
Bilal, Muhammad
Zafar, Shehnshah
Hussain, Ashiq
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Funding
Funding for this research was provided by:
King Saud University, Riyadh, Saudi Arabia (RSP2025R119)
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Article History
Received: 26 December 2024
Accepted: 29 April 2025
First Online: 7 June 2025
Declarations
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: The sensory evaluation was conducted in accordance with the guidelines for sensory studies as outlined by the Ethics committee of Department of Human Nutrition, Faculty of Food Science and Nutrition Bahauddin Zakariya University Multan, with the approval number (BZU/DHN/2023/02). Informed consent was obtained from all individual participants included in the study.
: Not applicable.
: The authors declare no competing interests.
