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 (Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran)
Amin  Fazel ² (Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran)
Mahdi  Jalali 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)
Mohaddeseh  Sadeghi 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

Keywords:

References:

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