Zainudin , U. M. ., and M. M. A. K. Khattak. “Formulation and Sensory Evaluation of Ginger-Permeated Biscuits: A Study on Flavour, Texture, and Consumer Acceptability”. International Journal of Allied Health Sciences, vol. 8, no. 5, Dec. 2024, https://journals.iium.edu.my/ijahs/index.php/IJAHS/article/view/939.