HAMZAH ALJAHANI, Amani; NASSIR ALKURAIEEF, Amal. Effect of watermelon flour on the physicochemical and sensory quality attributes of Biscuits. Italian Journal of Food Science, Singapore, v. 38, n. 1, p. 60–68, 2026. DOI: 10.15586/ijfs.v38i1.3178. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/3178. Acesso em: 16 apr. 2026.