AHMAD MUHSIN AL-JANABI; ROAA WALEED FAROOQ. EFFECT OF ANTIOXIDANT AND TOTAL PHENOLS VALUES OF LABMANUFACTURED BISCUITS BY REPLACING WHEAT FLOUR WITH DIFFERENT PROPORTIONS OF TANGERINE PEEL POWDER. European Journal of Agricultural and Rural Education, [S. l.], v. 5, n. 4, p. 57-60, 2024. Disponível em: https://scholarzest.com/index.php/ejare/article/view/4515. Acesso em: 13 nov. 2024.