QUALITY OF COOKIES AS AFFECTED BY DOUGH MIXING TIME, CORN MEAL ADDITION AND MICROWAVE HEATING AFTER CONVENTIONAL BAKING.
EL-HOFI, A., SELEEM, H., ABDEL-RAHMAN, S. (2004). QUALITY OF COOKIES AS AFFECTED BY DOUGH MIXING TIME, CORN MEAL ADDITION AND MICROWAVE HEATING AFTER CONVENTIONAL BAKING.. EKB Journal Management System, 82(2), 763-779. doi: 10.21608/ejar.2004.258308
AMAL A. EL-HOFI; HENAR A. SELEEM; SOHER N. ABDEL-RAHMAN. "QUALITY OF COOKIES AS AFFECTED BY DOUGH MIXING TIME, CORN MEAL ADDITION AND MICROWAVE HEATING AFTER CONVENTIONAL BAKING.". EKB Journal Management System, 82, 2, 2004, 763-779. doi: 10.21608/ejar.2004.258308
EL-HOFI, A., SELEEM, H., ABDEL-RAHMAN, S. (2004). 'QUALITY OF COOKIES AS AFFECTED BY DOUGH MIXING TIME, CORN MEAL ADDITION AND MICROWAVE HEATING AFTER CONVENTIONAL BAKING.', EKB Journal Management System, 82(2), pp. 763-779. doi: 10.21608/ejar.2004.258308
EL-HOFI, A., SELEEM, H., ABDEL-RAHMAN, S. QUALITY OF COOKIES AS AFFECTED BY DOUGH MIXING TIME, CORN MEAL ADDITION AND MICROWAVE HEATING AFTER CONVENTIONAL BAKING.. EKB Journal Management System, 2004; 82(2): 763-779. doi: 10.21608/ejar.2004.258308