%0 Journal Article
%A Bagheri, H., Avazsufiyan, A., Alami, M.
%T Evaluation of the Effect of Guar and Xanthan Gums on Viscoelastic Properties of Gluten-Free Sponge Cake by the Use of Stress Relaxation Test
%J Journal of Food Technology and Nutrition
%V 15
%N 1
%P 101-109
%D 2017
%R 
%U https://sanad.iau.ir/fa/Article/832683