Document Type : Research Paper
(2015). Effect of flour heating (dry and moist) on batter physical properties and sponge cake quality. Food Research Journal, 25(1), 111-126.
. "Effect of flour heating (dry and moist) on batter physical properties and sponge cake quality", Food Research Journal, 25, 1, 2015, 111-126.
(2015). 'Effect of flour heating (dry and moist) on batter physical properties and sponge cake quality', Food Research Journal, 25(1), pp. 111-126.
, "Effect of flour heating (dry and moist) on batter physical properties and sponge cake quality," Food Research Journal, 25 1 (2015): 111-126,
Effect of flour heating (dry and moist) on batter physical properties and sponge cake quality. Food Research Journal, 2015; 25(1): 111-126.
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