Effect of Adding Rice starch and Pectin as Fat Substitutes on Dough Rheological Properties and Resulting Biscuit Quality. مجلة للعلوم الزراعية [Internet]. 2024 Jun. 28 [cited 2026 Jun. 18];40(2). Available from: https://journal.damascusuniversity.edu.sy/index.php/agrj/article/view/6100