Impact of Using Oat Flour and Erythritol on Characteristics and Glycemic Index of Chiffon Cakes and Study the Effect of Erythritol on Cavity-Causing Bacteria
Abo-Zaid, E. (2023). Impact of Using Oat Flour and Erythritol on Characteristics and Glycemic Index of Chiffon Cakes and Study the Effect of Erythritol on Cavity-Causing Bacteria. EKB Journal Management System, 3(7), 659-668. doi: 10.21608/nvjas.2023.184532.1153
Eman Mohammed Abo-Zaid. "Impact of Using Oat Flour and Erythritol on Characteristics and Glycemic Index of Chiffon Cakes and Study the Effect of Erythritol on Cavity-Causing Bacteria". EKB Journal Management System, 3, 7, 2023, 659-668. doi: 10.21608/nvjas.2023.184532.1153
Abo-Zaid, E. (2023). 'Impact of Using Oat Flour and Erythritol on Characteristics and Glycemic Index of Chiffon Cakes and Study the Effect of Erythritol on Cavity-Causing Bacteria', EKB Journal Management System, 3(7), pp. 659-668. doi: 10.21608/nvjas.2023.184532.1153
Abo-Zaid, E. Impact of Using Oat Flour and Erythritol on Characteristics and Glycemic Index of Chiffon Cakes and Study the Effect of Erythritol on Cavity-Causing Bacteria. EKB Journal Management System, 2023; 3(7): 659-668. doi: 10.21608/nvjas.2023.184532.1153