{"title":"Quality evaluation of snack bars prepared using different proportions of Khudri dates and fried green lentil (\n Lens culinaris\n Medik.)","authors":"Rehab F. M. Ali","doi":"10.1080/23311932.2023.2300880","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":504124,"journal":{"name":"Cogent Food & Agriculture","volume":"47 12","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cogent Food & Agriculture","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/23311932.2023.2300880","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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