Open AccessConsumer sensory characteristics of butter cake made from wheat and rice flours
Author(s) -
Ashley Elizabeth Bond
Publication year - 2022
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_theses.2409
Subject(s) - food science , mathematics , taste , population , gluten , chewiness , rice flour , chemistry , raw material , medicine , environmental health , organic chemistry