Figure 1. Photos of the formulated biscuits (from F1 to F10)

From

Nutritional Assessment of Biscuits Formulated by Simultaneous Substitution with Sweet White Lupinoil and Extracted Flour after Germination

Rasha Mousa Ahmed Mousa

American Journal of Food and Nutrition. 2014, 2(6), 108-116 doi:10.12691/ajfn-2-6-3