Production of Functional Sponge Cake Using Nettle-Fenugreek and Nettle-MT and Optimization of Its Formulation by Mixture Design Method

Subject Areas :

Fariba  Ataei Novkabadi ¹ (گروه علوم و صنایع غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران)
mohammad  Hojjatoleslamy ² (گروه علوم و صنایع غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران)
Hajar  Abbasi ³ (گروه علوم و صنایع غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران)

Received: 2020-09-19 Accepted : 2020-12-06 Published : 2023-05-22

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References:

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