Evaluation of butter cake prepared by different ratios of oat (Avena Sativa L. ) and wheat (Triticum aestivum L. ) flour
By: Barakat, Ikram Hifnawi; Yusuf, Iman Abd Rabbih. Journal of Research in the fields of Specific Education. Vol. 9, no. 44 (2023), pp.765-790, 26 p.
Subjects: Barbituric acid; Flour; Oat; Uric Acid; Wheat