Evaluation of the Cake Quality Made from Acorn-Wheat Flour Blends as a Functional Food

Subject Areas : food microbiology

H. Molavi ¹ , J. Keramat ² , B. Raisee ³

1 - Academic Member of the Department of Food Science and Technology, College of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
2 - Associate Professor of the Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
3 - M. Sc. Research Student of Food Science and Technology, College of Agriculture, Shahreza Branch, Islamic Azad University, Shahreza, Iran

Received: 2015-01-07 Accepted : 2015-04-25 Published : 2015-09-01

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