Keywords = Pan bread- Cake- Mango peels- Mango seed kernels- Rheological properties- bakery products quality
| Number of Articles: 1 | ||
| 1 | Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake | |
| Volume 9, Issue 12, December 2018, Page 439-445 | ||
| Faten Y. Ibrahim; E. A. Aboulnaga; M. R. G. Youssif; M. A. El-Gaafary | ||
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