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Manuscript ID : FH-2305-1134 (R1) Visit : 157 Page: 1 - 10

10.30495/fh.2023.73069.1134

Article Type: Original Research

Optimizing the formulation of functional cookie using oat flour and date liquid sugar (Kaluteh variety) and checking the technological, visual and sensory properties

Subject Areas :

Ahmad Pedram Nia 1 , Amin Fazel 2 , Mahdi Jalali 3 , Mohaddeseh Sadeghi 4

1 - Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2 - Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
3 - Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran|University of Applied Science and Technology, Center of Cheshme Noshan Khorasan (Alis), Mashhad, Iran
4 - University of Applied Science and Technology, Center of Cheshme Noshan Khorasan (Alis), Mashhad, Iran

Received: 2023-04-04 Accepted : 2023-06-05 Published : 2023-06-01

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References:


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