Azadfar, Elham, Bahrami, Zohreh, Sharifi, Mahniya. “The Effect of Using Olive Meal Fiber in Sponge Cake Formulation and Investigating its Physicochemical and Sensory Properties.” Journal of Innovation in Food Science and Technology, vol. 16, no. 4, 2024, pp. 75-88. 10.30495/jfst.2022.1966040.1817