Inas M. Yhia
School of Health, Ahfad University for Women, P.O. Box 167, Omdurman, Sudan
Waheeba E. Ahmed
Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Qassim, Buraiydah, Kingdom of Saudi Arabia
LiveDNA: 966.31938
Asmahan A. Ali
Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Qassim, Buraiydah, Kingdom of Saudi Arabia
LiveDNA: 249.21523
Sara E. Mustafa
Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Qassim, Buraiydah, Kingdom of Saudi Arabia
Amir M. Awadel Kareem
Department of Clinical Nutrition, Collage of Applied Medical Sciences, University of Hail, Hail, Kingdom of Saudi Arabia
PDF Fulltext XML References Citation
How to cite this article
Inas M. Yhia, Waheeba E. Ahmed, Asmahan A. Ali, Sara E. Mustafa and Amir M. Awadel Kareem, 2020. Utilization of Wheat-Pumpkin Seed Composite Flour for Biscuit. Pakistan Journal of Nutrition, 19: 117-121.
DOI: 10.3923/pjn.2020.117.121
URL: https://scialert.net/abstract/?doi=pjn.2020.117.121
DOI: 10.3923/pjn.2020.117.121
URL: https://scialert.net/abstract/?doi=pjn.2020.117.121