1 | Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour | |
Page 1-12 | ||
Abdel-Samie S. | ||
2 | Chemical and Rheological Characteristics of Butter Cake as Affected by Date Seed Powder Addition | |
Page 13-18 | ||
Ammar S.; I. Salem; R. Habiba | ||