Impact of different proportions of sweet potato (Ipomoea batatas L.) flour on physical, chemical and sensory parameters of straight grade flour-based cake rusk
Saher Rafique, Ashiq Hussain, Muhammad Nadeem, Abdul Rehman, T. Siddique, Ayesha Najam, Haseeb Haroon, Muhammad Rehan Arif, Shazia Yaqub, Haya Fatima, Salah Laaraj
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