MUHAMMAD ALI; SAIMA INAYAT; MUHAMMAD NADEEM; ANJUM KHALIQUE. COMPARISON OF FUNCTIONAL, STRUCTURAL AND SENSORY CHARACTERISTICS OF SPONGE CAKES DECORATED WITH DAIRY AND NON-DAIRY WHIPPED CREAMS. Journal of Population Therapeutics and Clinical Pharmacology, [S. l.], v. 31, n. 2, p. 2636–2647, 2024. DOI: 10.53555/jptcp.v31i2.4668. Disponível em: https://jptcp.com/index.php/jptcp/article/view/4668. Acesso em: 16 jul. 2024.