Impact of different proportions of sweet potato (Ipomoea batatas L.) flour on physical, chemical and sensory parameters of straight grade flour-based cake rusk-Reference-Cited by-同舟云学术

Impact of different proportions of sweet potato (Ipomoea batatas L.) flour on physical, chemical and sensory parameters of straight grade flour-based cake rusk

Published:2023-12 Issue: Volume:1 Page:1282-1296
ISSN:2949-8244
Container-title:Food and Humanity
language:en
Short-container-title:Food and Humanity

Author:

Rafique Hafiza Saher,Hussain Ashiq^ORCID,Nadeem Muhammad,Rehman Abdul,Siddique Tahira,Najam Ayesha,Haroon Haseeb,Arif Muhammad Rehan,Yaqub Shazia,Fatima Haya,Laaraj Salah^ORCID

Publisher

Elsevier BV

Reference79 articles.

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