1.
Zainudin UM, Khattak MMAK. Formulation and Sensory Evaluation of Ginger-Permeated Biscuits: A Study on Flavour, Texture, and Consumer Acceptability. Inter. J. All. Heal. Sci. [Internet]. 2024 Dec. 27 [cited 2026 Feb. 27];8(5). Available from: https://journals.iium.edu.my/ijahs/index.php/IJAHS/article/view/939