Development of eggless cake physical, nutritional and sensory attributes for vegetarian by using wholemeal chia (Salvia hispanica L.) flour | Zendy

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Development of eggless cake physical, nutritional and sensory attributes for vegetarian by using wholemeal chia (Salvia hispanica L.) flour

Author(s) -

Dina Anwar,

Heba Shehtta,

Heba Eid,

Sherif Soliman

Publication year - 2020

Publication title -

middle east journal of applied sciences

Language(s) - English

Resource type - Journals

eISSN - 2706-7947

pISSN - 2077-4613

DOI - 10.36632/mejas/2020.10.2.30

Subject(s) - food science , chemistry , mathematics

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