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Manuscript ID : JFST-2004-1632 (R1) Visit : 161 Page: 123 - 141

10.30495/jfst.2021.684152

20.1001.1.24234966.1401.14.3.10.5

Article Type: Original Research

The Effect of Percentage and Particle Size of Date Seed Powder on the Qualitative Characteristics of Batter and Gluten-free Sponge Cake

Subject Areas :

Marjan Hajizadeh 1 , Sara Ansari 2 , Bahram Bahri 3

1 - دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران
2 - استادیار، گروه علوم و صنایع غذایی، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران.
3 - استادیار، گروه مهندسی مکانیک، واحد شهرضا، دانشگاه آزاد اسلامی، شهرضا، ایران

Received: 2020-04-06 Accepted : 2020-06-20 Published : 2022-09-23

Keywords:

Abstract :

References:


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