Evaluation of the Cake Quality Made from Acorn-Wheat Flour Blends as a Functional Food
Subject Areas : food microbiology
H.
Molavi
1
(Academic Member of the Department of Food Science and Technology, College of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran)
J.
Keramat
2
(Associate Professor of the Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran)
B.
Raisee
3
(M. Sc. Research Student of Food Science and Technology, College of Agriculture, Shahreza Branch, Islamic Azad University, Shahreza, Iran)
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