ZAINUDIN , U. M. .; KHATTAK, M. M. A. K. Formulation and Sensory Evaluation of Ginger-Permeated Biscuits: A Study on Flavour, Texture, and Consumer Acceptability. International Journal of Allied Health Sciences, [S. l.], v. 8, n. 5, 2024. Disponível em: https://journals.iium.edu.my/ijahs/index.php/IJAHS/article/view/939. Acesso em: 27 feb. 2026.