title: Influence of different levels of peanut hull flour on physical and sensory evaluation of low calorie cakes.
authors.affiliation: Food Technology and Nutrition Department, National Research Center, Dokki, Cairo, Egypt.
authors.forename: N A
authors.initials: NA
authors.lastname: Hegazy
authors.forename: A A
authors.initials: AA
authors.lastname: Mekawy
authors.forename: H Z
authors.initials: HZ
authors.lastname: Hassona
mesh_terms: D000348:Aflatoxins / Q000032:analysis; D000818:Animals; D010367:Arachis / Q000737:chemistry; D001835:Body Weight; D002855:Chromatography, Thin Layer; D003296:Cooking; D004435:Eating; D005433:Flour / Q000032:analysis; D008055:Lipids / Q000097:blood; D009821:Oils / Q000032:analysis; D051381:Rats; D014867:Water / Q000032:analysis
chemical_list: D000348:Aflatoxins; D008055:Lipids; D009821:Oils; D014867:Water