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Cogent Food & Agriculture Volume 10, 2024 - Issue 1

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Food Science & Technology

Quality evaluation of snack bars prepared using different proportions of Khudri dates and fried green lentil (Lens culinaris Medik.)

Rehab F. M. AliDepartment of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi ArabiaCorrespondence[email protected]

https://orcid.org/0000-0002-3781-1064 View further author information

Article: 2300880 | Received 27 Jun 2023, Accepted 27 Dec 2023, Published online: 12 Jan 2024

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https://doi.org/10.1080/23311932.2023.2300880
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