Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant

MLA

Chaalal Makhlouf, et al. “Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant.” Acta Universitatis Cibiniensis. Series E: Food Technology, vol. 27, no. 1, June 2023, pp. 143–54. EBSCOhost, https://doi.org/10.2478/aucft-2023-0012.

APA

Chaalal Makhlouf, Ydjedd Siham, & Chebout Afaf. (2023). Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant. Acta Universitatis Cibiniensis. Series E: Food Technology, 27(1), 143–154. https://doi.org/10.2478/aucft-2023-0012

Chicago

Chaalal Makhlouf, Ydjedd Siham, and Chebout Afaf. 2023. “Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant.” Acta Universitatis Cibiniensis. Series E: Food Technology 27 (1): 143–54. doi:10.2478/aucft-2023-0012.