Food and Nutrition Sciences
Vol.6 No.1(2015), Paper ID 53159, 18
pages
DOI:10.4236/fns.2015.61010
Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues
Ibrahim Khalifa, Hassan Barakat, Hamdy A. El-Mansy, Soliman A. Soliman
Department of Food Science, Faculty of Agriculture, Benha University, 13736 Moshtohor, Qaliuobia, Egypt
Department of Food Science, Faculty of Agriculture, Benha University, 13736 Moshtohor, Qaliuobia, Egypt
Department of Food Science, Faculty of Agriculture, Benha University, 13736 Moshtohor, Qaliuobia, Egypt
Department of Food Science, Faculty of Agriculture, Benha University, 13736 Moshtohor, Qaliuobia, Egypt
Copyright © 2015 Ibrahim Khalifa, Hassan Barakat, Hamdy A. El-Mansy, Soliman A. Soliman et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Khalifa, I. , Barakat, H. , El-Mansy, H. and Soliman, S. (2015) Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues.
Food and Nutrition Sciences,
6, 83-100. doi:
10.4236/fns.2015.61010.