TY  - JOUR 
T1  - Optimization of cupcake formulation by replacement of wheat flour with different levels of eggplant fiber using response surface methodology
JO  - Food Science and Technology
A1  - MIRANI, Arghavan
A1  - GOLI, Mohammad
SN  - 0101-2061
UL  - 10.1590/fst.52120
VL  - 42 
Y1  - 2022
PB  - Brasil 
ER  -