“Evaluation of the Sensory, Physical, and Chemical Properties of Gluten-Free Biscuits Made from Corn Flour With the Addition of Carrot Powder”. East Journal of Applied Science 2, no. 1 (February 4, 2026): 10–20. Accessed March 3, 2026. https://eastpublication.com/index.php/ejas/article/view/243.