Vol. 9 No. 1 (2026): January 2026

Research Articles

• Manufacturing functional biscuits fortified with dill (Anethum graveolens L.) and assessing its physical and sensory properties and microbial activity

  Noor Jumhaa Fadhil, Baraa A. Almairza, Abeer Majeed, Sara Thamer Hadi

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  • [Abstract]
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