Open AccessQuality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes
Author(s) -
Tasnim Farzana,
Jannatun Fatema,
Fahiza Bisrat Hossain,
Sadia Afrin,
Shaikh Shahinur Rahman
Publication year - 2021
Publication title -
current research in nutrition and food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.255
H-Index - 14
eISSN - 2347-467X
pISSN - 2322-0007
DOI - 10.12944/crnfsj.9.2.20
Subject(s) - food science , wheat flour , dietary fiber , chemistry , micronutrient , mathematics , organic chemistry