List of Articles Sponge cake Open Access Article Abstract Page Full-Text 1 - Evaluation of Viscoelastic Properties of Rich Sponge Cake with Apples Powder F. Salehi M. Kashaninejad Open Access Article Abstract Page Full-Text 2 - The Survey of Physico-Chemical and Sensory Properties of Sponge Cake Fortified with Potato Fiber P. Moradi M. Goli Open Access Article Abstract Page Full-Text 3 - Effect of Replacing Wheat Flour with Grapefruit Fibers on Physicochemical and Sensory Characteristics of Sponge Cake M. E. Nasrabadi H. Nori topkanloo E. Azadfar Z. Ghazi Open Access Article Abstract Page Full-Text 4 - The Effect of Quince Powder on Rheological Properties of Batter and Physico-Chemical and Sensory Properties of Sponge Cake F. Salehi M. Kashaninejad Open Access Article Abstract Page Full-Text 5 - Influence of Guar Gum on Texture Profile Analysis and Stress Relaxation Characteristics of Carrot Sponge Cake F. Salehi M. Kashaninejad Open Access Article Abstract Page Full-Text 6 - The Effects of Wild Sage Seed Gum (Salvia macrosiphon) on the Rheological Properties of Batter and Quality of Sponge Cakes F. Salehi S. Amin Ekhlas Open Access Article Abstract Page Full-Text 7 - Evaluation of the Cake Quality Made from Acorn-Wheat Flour Blends as a Functional Food H. Molavi J. Keramat B. Raisee Open Access Article Abstract Page Full-Text 8 - Potassium sorbate reduction in sponge cake with herbal extracts and evaluation of its properties A. Badali A. Javadi 10.30495/jfh.2020.1890081.1255 Open Access Article Abstract Page Full-Text 9 - اثر استفاده از صمغ کتیرا بر بافت و ماندگاری کیک اسفنجی اعظم حاج محمدی جواد کرامت محمد حجت الاسلامی هومان مولوی Open Access Article Abstract Page Full-Text 10 - Edible Utilization of Xanthan- guar Oleogels as a Shortening Replacement in Sponge Cake: Physicochemical Properties Mohammad Noshad Mohammad Hojjati Mina Hassanzadeh Reza Zadeh-dabbagh Marjan HosseinKhani 10.22034/jchr.2020.1908257.1169
