%0 Journal Article
%T Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat
%A Hussein, A.M.
%A Abd El-Aal, H..
%A Morsy, N..
%A Hassona, M..
%K Fagopyrum tataricum, Fagopyrum esculentum, semolina, biscuit, chemical composition, color, baking quality, sensory evaluation, texture
%J Foods and Raw Materials
%D 2024
%N 12
%P 11
%I Kemerovo State University