Roni, R.A.; Sani, M.N.H.; Munira, S.; Wazed, M.A.; Siddiquee, S.
Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour. Appl. Sci. 2021, 11, 8474.
https://doi.org/10.3390/app11188474
AMA Style
Roni RA, Sani MNH, Munira S, Wazed MA, Siddiquee S.
Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour. Applied Sciences. 2021; 11(18):8474.
https://doi.org/10.3390/app11188474
Chicago/Turabian Style
Roni, Rabiul Alam, Md. Nasir Hossain Sani, Sirajum Munira, Md. Abdul Wazed, and Shafiquzzaman Siddiquee.
2021. "Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour" Applied Sciences 11, no. 18: 8474.
https://doi.org/10.3390/app11188474
APA Style
Roni, R. A., Sani, M. N. H., Munira, S., Wazed, M. A., & Siddiquee, S.
(2021). Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour. Applied Sciences, 11(18), 8474.
https://doi.org/10.3390/app11188474