STUDYINGTHE EFFECTOF FLOURAND LUPINE PROTEIN CONCENTRATE MCORPORATIONON PHYSICAL CHEMICALAND SENSORY PROPERTIESOF BISCUIT: STUDYINGTHE EFFECTOF FLOURAND LUPINE PROTEIN CONCENTRATE MCORPORATIONON PHYSICAL CHEMICALAND SENSORY PROPERTIESOF BISCUIT. المجلة العراقية لبحوث السوق وحماية المستهلك, [S. l.], v. 13, n. 1, p. 85–94, 2021. Disponível em: https://www.jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/232.. Acesso em: 17 2024.