Ads
-
Related paper
- Sensory assessment of commercial samples of pre-ready mixtures for chocolate flavor cake
- Microbiological Quality Assessment of Ready-To-Eat Fried Chicken and Chicken Soup Samples Sold in Dhaka Metropolis, Bangladesh
- Sensory and Analytical Study of Oats Chocolate Chips Cookies
- Sensory Evaluation of Fish Cake (Pempek) with the Addition of Modified Tapioca
- Bioconversions of Palm Kernel Cake and Rice Bran Mixtures by Trichoderma viride Toward Nutritional Contents
- Improving Rheological and Sensory Properties of Flour and Laboratory Cake Using Different Concentrations of Guar Gum
- Effect of Basil Leaves Extracted Juice Addition on Mayonnaise and Cake Oxidative Stability and Their Sensory Characteristics
- Determination of Toxic Heavy Metals in Chocolate Confectionery Wrappers used by Sri Lankan Chocolate Manufacturers and It's Migration to Chocolates, Under Different Storage Conditions
- Influence of the Application of Organic Selenium in Duck Concentrate Mixtures on the Sensory Properties of Duck Meat
- Preliminary Study for Comparison of Commercial Kits for Isolation of Blastocystis sp. DNA in Stool Samples from Patients