The Effect of Percentage and Particle Size of Date Seed Powder on the Qualitative Characteristics of Batter and Gluten-free Sponge Cake

Subject Areas :

Marjan Hajizadeh ¹ , Sara Ansari ² , Bahram Bahri ³

1 - دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران
2 - استادیار، گروه علوم و صنایع غذایی، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران.
3 - استادیار، گروه مهندسی مکانیک، واحد شهرضا، دانشگاه آزاد اسلامی، شهرضا، ایران

Received: 2020-04-06 Accepted : 2020-06-20 Published : 2022-09-23

Keywords:

References:

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