Figure 2. Scanning electron microscopy images (SEM): (a, c and e) were top surface of the COMFB, MIXFB and WFB respectively (b, d and f) were the internal structure of the COMFB, MIXFB and WFB respectively

From

Optimization and Acceptability Evaluation of Shapporah Biscuits Formulated by Different Ingredients: Using Response Surface Methodology (RSM)

Waleed AL-Ansi, Amer Ali Mahdi, Yan Li, Haifeng Qian, Li Wang

Journal of Food and Nutrition Research. 2018, 6(3), 192-199 doi:10.12691/jfnr-6-3-9