Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L.) instead of margarine on shortened biscuit characteristics

Mostafa Mostafa, Alaa Fakharany, Mohamed Abbas

Open source

DOI: 10.21608/fjard.2021.198512
Published: 2021-05-01
Container: Fayoum Journal of Agricultural Research and Development
Publisher: Egypts Presidential Specialized Council for Education and Scientific Research
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.21608/fjard.2021.198512,
  title = {Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L.) instead of margarine on shortened biscuit characteristics},
  author = {Mostafa Mostafa and Alaa Fakharany and Mohamed Abbas},
  year = {2021},
  journal = {Fayoum Journal of Agricultural Research and Development},
  doi = {10.21608/fjard.2021.198512},
  url = {https://doi.org/10.21608/fjard.2021.198512}
}

RIS

TY  - JOUR
TI  - Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L.) instead of margarine on shortened biscuit characteristics
AU  - Mostafa Mostafa
AU  - Alaa Fakharany
AU  - Mohamed Abbas
PY  - 2021
JO  - Fayoum Journal of Agricultural Research and Development
DO  - 10.21608/fjard.2021.198512
UR  - https://doi.org/10.21608/fjard.2021.198512
ER  -

APA

Mostafa, M., Fakharany, A., & Abbas, M. (2021). Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L.) instead of margarine on shortened biscuit characteristics. Fayoum Journal of Agricultural Research and Development. https://doi.org/10.21608/fjard.2021.198512

Source records

crossref · retrieved 2026-09-25T09:09:53.658Z