The Effect of Quince Powder on Rheological Properties of Batter and Physico-Chemical and Sensory Properties of Sponge Cake
Subject Areas : food microbiology
F. Salehi
1
(Assistant Professor of the Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.)
M. Kashaninejad
2
(Professor of the Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources,Gorgan, Iran.)
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