Research Article
Influence of Spent Coffee Ground as Fiber Source on Chemical, Rheological and Sensory Properties of Sponge Cake
Department of Food Science and Technology, National Research Centre, Dokki, Giza, Egypt
Hatem Ali
Department of Food Science and Technology, National Research Centre, Dokki, Giza, Egypt
Gamil Bareh
Department of Food Science and Technology, National Research Centre, Dokki, Giza, Egypt
Amr Farouk
Department of Flavor and Aromatic Chemistry, National Research Center, Dokki, Giza, Egypt
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