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Authors
Olaimat, Amin N. https://orcid.org/0000-0001-7202-5440
Al-Rousan, Walid M.
Al-Marazeeq, Khaled M. https://orcid.org/0000-0002-4738-9354
Osaili, Tareq M.
Ajo, Radwan Y. https://orcid.org/0000-0003-3153-5529
Angor, Malak https://orcid.org/0000-0002-2631-4011
Holley, Richard A. https://orcid.org/0000-0001-7583-805X
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Funding
Funding for this research was provided by:
Al-Balqa' Applied University
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This article is maintained by: Elsevier
Article Title: Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients
Journal Title: Journal of the Saudi Society of Agricultural Sciences
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.jssas.2023.03.007
Content Type: article
Copyright: © 2023 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University.
