@article{mirani_goli_2022,  title={Optimization of cupcake formulation by replacement of wheat flour with different levels of eggplant fiber using response surface methodology},  volume={42},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.52120},  DOI={10.1590/fst.52120},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={MIRANI, Arghavan and GOLI, Mohammad},  year={2022},  pages={e52120} }