Majzoub, R. A., hamdan, S. A., Khaled, S., Khatib, S. E., & Krayem, M. (2023). A Comparison Between Wheat and Sorghum Flour in Biscuits Application: A Review. Food Science and Engineering, 4(1), 89–102. https://doi.org/10.37256/fse.4120232140