Edible Utilization of Xanthan- guar Oleogels as a Shortening Replacement in Sponge Cake: Physicochemical Properties
Subject Areas : Journal of Chemical Health RisksMohammad Noshad 1 , Mohammad Hojjati 2 , Mina Hassanzadeh 3 , Reza Zadeh-dabbagh 4 , Marjan HosseinKhani 5
1 - Department of Food Science & Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 - Department of Food Science & Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
3 - Department of Food Science & Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
4 - Food and Drugs Affairs of Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
5 - Food and Drugs Affairs of Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
Keywords:
Abstract :
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