Ahmed Hussein
Department of Food Science and Technology, National Research Centre, Dokki, Giza, Egypt
Hatem Ali
Department of Food Science and Technology, National Research Centre, Dokki, Giza, Egypt
Gamil Bareh
Department of Food Science and Technology, National Research Centre, Dokki, Giza, Egypt
Amr Farouk
Department of Flavor and Aromatic Chemistry, National Research Center, Dokki, Giza, Egypt
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How to cite this article
Ahmed Hussein, Hatem Ali, Gamil Bareh and Amr Farouk, 2019. Influence of Spent Coffee Ground as Fiber Source on Chemical, Rheological and Sensory Properties of Sponge Cake. Pakistan Journal of Biological Sciences, 22: 273-282.
DOI: 10.3923/pjbs.2019.273.282
URL: https://scialert.net/abstract/?doi=pjbs.2019.273.282
DOI: 10.3923/pjbs.2019.273.282
URL: https://scialert.net/abstract/?doi=pjbs.2019.273.282