(2026). Manufacturing functional biscuits fortified with dill (Anethum graveolens L.) and assessing its physical and sensory properties and microbial activity. Bioactive Compounds in Health and Disease.
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Chicago Style (17th ed.) Citation
"Manufacturing Functional Biscuits Fortified with Dill (Anethum Graveolens L.) and Assessing Its Physical and Sensory Properties and Microbial Activity."
Bioactive Compounds in Health and Disease 2026.
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MLA (9th ed.) Citation
"Manufacturing Functional Biscuits Fortified with Dill (Anethum Graveolens L.) and Assessing Its Physical and Sensory Properties and Microbial Activity."
Bioactive Compounds in Health and Disease, 2026.
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Warning: These citations may not always be 100% accurate.