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 , M. Kashaninejad ²

1 - Assistant Professor of the Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
2 - Professor of the Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources,Gorgan, Iran.

Received: 2016-11-17 Accepted : 2016-11-17 Published : 2017-05-01

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