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Manuscript ID : JFST-2208-1817 (R1) Visit : 65 PDF XML

Article Type: Original Research

The Effect of Using Olive Meal Fiber in Sponge Cake Formulation and Investigating its Physicochemical and Sensory Properties

Elham Azadfar 1 (عضو باشگاه پژوهشگران جوان‌، واحد سبزوار، دانشگاه آزاد اسلامی‌، سبزوار، ایران.)
Zohreh Bahrami 2 (دانشجوی دکتری، گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران.)
Mahniya Sharifi 3 (دانشجوی دکتری، گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران.)

Submited date : 2022-08-22 accepted date : 2022-10-30

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