Crossmark

Physicochemical, antioxidant, microstructural, and sensory characteristics of biscuits as affected by addition of onion residue

Published Online: 2020-10-06

Published Print: 2021-02

Authors

Jiang, Guihun https://orcid.org/0000-0002-0816-2667
Wu, Zhaogen

Ameer, Kashif

Song, Chunmei
License Information

Text and Data Mining valid from 2020-10-06

Version of Record valid from 2020-10-06
More Information

Article History

Received: 30 April 2020

Accepted: 28 September 2020

First Online: 6 October 2020

Compliance with ethical standards

:

: Authors have no conflict of interest to declare.

Document is current