Ahmed M.S. Hussein
Department of Food Science and Technology, National Research Centre (NRC), 33 El Bohouth St., Dokki, P.O. Box 12622, Giza, Egypt
Khaled F. Mahmoud
Department of Food Science and Technology, National Research Centre (NRC), 33 El Bohouth St., Dokki, P.O. Box 12622, Giza, Egypt
LiveDNA: 20.13002
Nefisa A. Hegazy
Department of Food Science and Technology, National Research Centre (NRC), 33 El Bohouth St., Dokki, P.O. Box 12622, Giza, Egypt
Mohie M. Kamil
Department of Food Science and Technology, National Research Centre (NRC), 33 El Bohouth St., Dokki, P.O. Box 12622, Giza, Egypt
Ayman A. Mohammad
Department of Food Science and Technology, National Research Centre (NRC), 33 El Bohouth St., Dokki, P.O. Box 12622, Giza, Egypt
Fathy M. Mehaya
Department of Food Science and Technology, National Research Centre (NRC), 33 El Bohouth St., Dokki, P.O. Box 12622, Giza, Egypt
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How to cite this article
Ahmed M.S. Hussein, Khaled F. Mahmoud, Nefisa A. Hegazy, Mohie M. Kamil, Ayman A. Mohammad and Fathy M. Mehaya, 2019. Efficiency of Micro and Nano Encapsulated Orange Peel Essential
Oils on Quality of Sponge Cake. Journal of Environmental Science and Technology, 12: 26-37.
DOI: 10.3923/jest.2019.26.37
URL: https://scialert.net/abstract/?doi=jest.2019.26.37
DOI: 10.3923/jest.2019.26.37
URL: https://scialert.net/abstract/?doi=jest.2019.26.37