About this document
Chemical Analysis of Legume Biscuits by Muhammad Ashfahani is a document available to read on EtoBox.
The document outlines a research study on the preparation and analysis of biscuits made from legume flour. It includes sections on materials and methods, results discussing chemical properties and nutrient absorption, and concludes with acknowledgments and references. The structure indicates a comprehensive examination of the nutritional aspects of the biscuits.
- Author
- Muhammad Ashfahani
- Language
- EN