Ahmed M.S. Hussein
Department of Food Technology, National Research Centre, Dokki, P.O. Box 12311, Giza, Egypt
Nefisa A. Hegazy
Department of Food Technology, National Research Centre, Dokki, P.O. Box 12311, Giza, Egypt
Mohie M. Kamil
Department of Food Technology, National Research Centre, Dokki, P.O. Box 12311, Giza, Egypt
Ola S.S. Mohamed
Department of Food Technology, National Research Centre, Dokki, P.O. Box 12311, Giza, Egypt
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How to cite this article
Ahmed M.S. Hussein, Nefisa A. Hegazy, Mohie M. Kamil and Ola S.S. Mohamed, 2016. Utilization of Yoghurt and Sucralose to Produce Low-calorie Cakes. American Journal of Food Technology, 11: 108-114.
DOI: 10.3923/ajft.2016.108.114
URL: https://scialert.net/abstract/?doi=ajft.2016.108.114
DOI: 10.3923/ajft.2016.108.114
URL: https://scialert.net/abstract/?doi=ajft.2016.108.114