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. |
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| 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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