Number of Articles: 4 | ||
1 | Preparation of resistant starch by Some Different Physical Methods and Utilization in Muffins Production | |
Volume 37, Issue 1, March 2022, Page 1-16 | ||
Youssef A.E.I.; Mahmud R.M.; Ashoush I.S. | ||
2 | Characteristics of Mango Seed Kernel Butter and its Effects on Quality Attributes of Muffins | |
Volume 9, Issue 2, December 2012, Page 1-9 | ||
3 | BIOLOGICAL EVALUATION OF MUFFINS FORTIFIED WITH MICROENCAPSULATED IRON SALTS | |
Volume 63, Issue 3, July 2012, Page 286-298 | ||
D. M. El-Nahal | ||
4 | INFLUENCE OF STEVIOSIDE AS NATURAL SWEETENER ON THE QUALiTY OF BAKED MUFFINS | |
Volume 30, Issue 2, February 2005, Page 977-989 | ||
Eman M. Salem | ||