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Functional Cakes: The Effect of Acorn Flour and Hydrocolloids and Emulsifier on Texture, Nutritional and Sensory Properties.

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Title: Functional Cakes: The Effect of Acorn Flour and Hydrocolloids and Emulsifier on Texture, Nutritional and Sensory Properties.
Authors: Kaykha, Mohsen Ebrahimi Hemmati1 (AUTHOR), Forouhar, Ali1 (AUTHOR), Saberian, Hamed2 (AUTHOR) Saberian@acecr.ac.ir
Source: Food Science & Nutrition. Aug2025, Vol. 13 Issue 8, p1-15. 15p.
Database: Academic Search Ultimate
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  Data: Functional Cakes: The Effect of Acorn Flour and Hydrocolloids and Emulsifier on Texture, Nutritional and Sensory Properties.
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  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. Aug2025, Vol. 13 Issue 8, p1-15. 15p.
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        Value: 10.1002/fsn3.70703
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      – Code: eng
        Text: English
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      – TitleFull: Functional Cakes: The Effect of Acorn Flour and Hydrocolloids and Emulsifier on Texture, Nutritional and Sensory Properties.
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            NameFull: Kaykha, Mohsen Ebrahimi Hemmati
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            NameFull: Forouhar, Ali
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              Text: Aug2025
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