Ahmed Mohamed Saied Hussein
Department of Food Technology, National Research Centre, Dokki, P.O. Box 12622, Giza, Egypt
LiveDNA: 20.16850
Nefisa Abbas Hegazy
Department of Food Technology, National Research Centre, Dokki, P.O. Box 12622, Giza, Egypt
Mohie Mostafa Kamel
Department of Food Technology, National Research Centre, Dokki, P.O. Box 12622, Giza, Egypt
Ola Saleh Saleh Mohamed
Department of Food Technology, National Research Centre, Dokki, P.O. Box 12622, Giza, Egypt
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How to cite this article
Ahmed Mohamed Saied Hussein, Nefisa Abbas Hegazy, Mohie Mostafa Kamel and Ola Saleh Saleh Mohamed, 2018. Physicochemical Study on Lactose-Free Biscuits and Brownness Cakes. Journal of Biological Sciences, 18: 434-440.
DOI: 10.3923/jbs.2018.434.440
URL: https://scialert.net/abstract/?doi=jbs.2018.434.440
DOI: 10.3923/jbs.2018.434.440
URL: https://scialert.net/abstract/?doi=jbs.2018.434.440