Zainudin , U. M. . and Khattak, M. M. A. K. (2024) “Formulation and Sensory Evaluation of Ginger-Permeated Biscuits: A Study on Flavour, Texture, and Consumer Acceptability”, International Journal of Allied Health Sciences, 8(5). Available at: https://journals.iium.edu.my/ijahs/index.php/IJAHS/article/view/939 (Accessed: 27 February 2026).