| 1. | The Potential Anti-Oxidative Stress Effect of Eggplant Flour and its usage in Muffin Production | |
| Volume 2026, Issue 98, January 2026 | ||
| هبه يونس | ||
| 2. | Preparation of resistant starch by Some Different Physical Methods and Utilization in Muffins Production | |
| Volume 37, Issue 1, March 2022, Pages 1-16 | ||
| Youssef A.E.I.; Mahmud R.M.; Ashoush I.S. | ||
| 3. | Characteristics of Mango Seed Kernel Butter and its Effects on Quality Attributes of Muffins | |
| Volume 9, Issue 2, December 2012, Pages 1-9 | ||
| 4. | BIOLOGICAL EVALUATION OF MUFFINS FORTIFIED WITH MICROENCAPSULATED IRON SALTS | |
| Volume 63, Issue 3, July 2012, Pages 286-298 | ||
| D. M. El-Nahal | ||
| 5. | INFLUENCE OF STEVIOSIDE AS NATURAL SWEETENER ON THE QUALiTY OF BAKED MUFFINS | |
| Volume 30, Issue 2, February 2005, Pages 977-989 | ||
| Eman M. Salem | ||
