Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder
omar, A., Mohamed, E., Hussien, H. (2024). Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder. EKB Journal Management System, 4(1), 64-72. doi: 10.21608/ftrj.2024.286715.1070
Amira omar; Esamt Mohamed; Hanan Hussien. "Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder". EKB Journal Management System, 4, 1, 2024, 64-72. doi: 10.21608/ftrj.2024.286715.1070
omar, A., Mohamed, E., Hussien, H. (2024). 'Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder', EKB Journal Management System, 4(1), pp. 64-72. doi: 10.21608/ftrj.2024.286715.1070
omar, A., Mohamed, E., Hussien, H. Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder. EKB Journal Management System, 2024; 4(1): 64-72. doi: 10.21608/ftrj.2024.286715.1070