@article{c0e6c9625af6421ab09d311e22be1efd,
title = "Development and quality evaluation of wheat based cookies enriched with fenugreek and oat flours",
keywords = "Baking temperature, Chemical composition, Composite flour, Phytochemicals, Sensory evaluation",
author = "Abiyot Negu and Adamu Zegeye and Tessema Astatkie",
note = "Publisher Copyright: {\textcopyright} 2020, Association of Food Scientists & Technologists (India).",
year = "2020",
month = oct,
day = "1",
doi = "10.1007/s13197-020-04389-3",
language = "English",
volume = "57",
pages = "3573--3580",
journal = "Journal of Food Science and Technology",
issn = "0022-1155",
publisher = "Springer India",
number = "10",
}