Volume 15, Issue 76 (0)
FSCT 0, 15(76): 152-141 |
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Beikzadeh S, Peighambardoust S H, Beikzadeh M, Asghari Javar-abadi M. Effect of psyllium seed and xanthan gums on physical, sensory and staling properties of sponge cake. FSCT 0; 15 (76) :152-141
URL: http://fsct.modares.ac.ir/article-7-12140-en.html
URL: http://fsct.modares.ac.ir/article-7-12140-en.html
1- M.Sc student of Food Sciences and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
2- Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran.
3- M.Sc student of Food Sciences and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
4- Associate professor, Road traffic injury research center, Faculty of Hygiene, Tabriz University of Medical Sciences, Tabriz, Iran.
2- Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran.
3- M.Sc student of Food Sciences and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
4- Associate professor, Road traffic injury research center, Faculty of Hygiene, Tabriz University of Medical Sciences, Tabriz, Iran.
Abstract: (7285 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2016/03/31 | Accepted: 2016/07/2 | Published: 2018/05/22
Received: 2016/03/31 | Accepted: 2016/07/2 | Published: 2018/05/22
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