The Influence of Eggshell Powder on the Physicochemical and Sensorial Attributes of Gluten-Free Mung Bean Biscuits

Open Access

Issue		BIO Web Conf. Volume 165, 2025 The 8^th International Conference on Green Agro-Industry and Bioeconomy (ICGAB 2024)


Article Number		05003
Number of page(s)		8
Section		Food Science and Biotechnology
DOI		https://doi.org/10.1051/bioconf/202516505003
Published online		07 March 2025

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