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Ahmed Hussein, Hatem Ali, Gamil Bareh and Amr Farouk, 2019. Influence of Spent Coffee Ground as Fiber Source on Chemical, Rheological and Sensory Properties of Sponge Cake. Pakistan Journal of Biological Sciences, 22: 273-282.
DOI: 10.3923/pjbs.2019.273.282
URL: https://scialert.net/abstract/?doi=pjbs.2019.273.282
DOI: 10.3923/pjbs.2019.273.282
URL: https://scialert.net/abstract/?doi=pjbs.2019.273.282