Untraditional Sources for Producing High Nutritional Value Bakery Products
Shereen L. Nassef, G. H. H. Zahran & M. A. Asael · Asian Food Science Journal · 2022
The Aim / Objective: Using eggplant puree to reduce fats and egg in bakery products to reduce calorie and increase nutritional value of cake (muffins) also, technological and sensory evaluation of muffin produced. Maximizing the use of eggplant from an economic point of view, as...
Open access
Research Article
10.9734/afsj/2022/v21i1030478