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Q4 2018

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS

10.21608/jpd.2018.42018 388 Views 7 Citations
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Cite this Article (APA)
(2018). CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS. Journal of Productivity and Development. https://doi.org/10.21608/jpd.2018.42018
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Published in
ISSN 1110-2543
Quartile Q4
AMS Score 44
Field Agriculture & Food
Publisher Zagazig University – Institute of E
Country 🇪🇬 Egypt
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Publication Details
Year 2018
Language English
Added 11 Aug 2026