Effect of Lablab Bean (Lablab purpureus L.) Seed Flour on the Physicochemical and Sensory Properties of Biscuits
- 27 January 2021
- journal article
- Published by Hill Publishing Group Inc. in International Journal of Food Science and Agriculture
- Vol. 5 (1), 52-57
- https://doi.org/10.26855/ijfsa.2021.03.008