%0 Journal Article
%T Textural and sensory characteristics of sugar‐free biscuit formulated with quinoa flour, isomalt, and maltodextrin
%A Nadian, Narges
%A Azizi, Mohammad Hossain
%A Abbastabar Ahangar, Hossein
%A Aarabi, Aazam
%J Food Science & Nutrition
%V 9
%N 12
%P 6501-6512
%D 2021-12-01
%I Wiley Subscription Services, Inc., A Wiley Company
%~ DeepDyve