Chemical Composition and Nutritive Value of Cream-Based Cakes from Different Brands with Special Focus on Saturated and Trans Fatty Acids Hazard
In this study, the selection of samples from different levels of pastry chains and local markets as well aimed to assess the influence of price and brand name; which may be considered at the moment of cake selection, on the nutritional quality and safety of the final served product.The moisture, as...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Assiut University
2023-06-01
|
| Series: | Journal of Advanced Veterinary Research |
| Subjects: | |
| Online Access: | https://advetresearch.com/index.php/AVR/article/view/1259 |