Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits
Crossref DOI link: https://doi.org/10.1007/s13197-019-03931-2
Published Online: 2019-07-12
Published Print: 2019-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Fadel, Hoda H. M.
Hassan, Ibrahim M.
Ibraheim, Manar T.
Abd El Mageed, Magda A.
Saad, Rasha http://orcid.org/0000-0003-0363-1409
Text and Data Mining valid from 2019-07-12
Version of Record valid from 2019-07-12
Article History
Revised: 2 April 2019
Accepted: 8 July 2019
First Online: 12 July 2019