Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour

The Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour (PDF/DOC)

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Related Field(s):

Food Science and Technology (166), Nutrition and Dietetics (165), Food and Nutrition (150), Food Biochemistry (149), Food Chemistry (149), Nutritional Biochemistry (149)

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Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour. (n.d.). UniProjects. https://uniprojects.net/project-materials/sensory-evaluation-of-using-creaming-method-and-flour-formulation-of-cake-from-all-purpose-flour-corn-flour-and-soya-beans-flour/

“Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour.” UniProjects, https://uniprojects.net/project-materials/sensory-evaluation-of-using-creaming-method-and-flour-formulation-of-cake-from-all-purpose-flour-corn-flour-and-soya-beans-flour/. Accessed 5 November 2024.

“Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour.” UniProjects, Accessed November 5, 2024. https://uniprojects.net/project-materials/sensory-evaluation-of-using-creaming-method-and-flour-formulation-of-cake-from-all-purpose-flour-corn-flour-and-soya-beans-flour/

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