Similar Items: Nutrient Composition and Sensory Properties of Cake Fortified with Watermelon (Citrullus lanatus) Rind Flour
- Greenhouse production of watermelon (Citrullus lanatus)
- Chemical Composition of Cassava Starch Flour and Sensory Evaluation of Soup Made with the Flour
- Sensory and Nutrient Evaluation of Cupcakes Made with Different Ratios of Date Fruit Paste and Refined Sugar
- Proximate Composition and Sensory Evaluation of Tofu Products Made from Soybean (Glycine max) and Lime (Citrus aurantifolia) as Coagulant
- Assistive technologies in employment and entrepreneurship: Graduates with sensory disabilities
- Space as a Sensory Mediator: Designing Therapeutic Environments for Children in Difficulty.