Journal Management System


1.	Effect of flour replacement with pomegranate seed powder on the properties of Sponge Cake
	Volume 16, Issue 4, September and October 2020, Pages 437-452
	Fatemh Eivani; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar
	View Article PDF 570.34 K

2.	Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties
	Volume 18, Issue 2, May and June 2022, Pages 195-202
	Fariba Ataei nukabadi; Narges Nehchiri; Javad Keramat; Manuchehr Momeni Shahraki
	View Article PDF 1.12 M

3.	Improvement of Physicochemical and Nutritional quality of sponge cake fortified with microwave- air dried quince pomace
	Volume 15, Issue 3, July and August 2019, Pages 69-79
	Adieh Anvar; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar
	View Article PDF 1.41 M

4.	Investigation of the effect of different Spirulina platensis levels on nutritional, physicochemical and sensory properties of sponge cake
	Volume 16, Issue 2, May and June 2020, Pages 207-220
	Negin Zangeneh; Hassan Barzegar; Behrooz Alizadeh Behbahani; Mohammad Amin Mehrnia
	View Article PDF 1.01 M

5.	The effect of Chubak extract on sponge cake as an egg white substitute
	Volume 11, Issue 1, March and April 2015, Pages 63-76
	Hojjat Karazhiyan; Vahid Keyhani
	View Article PDF 702.14 K

6.	The effect of the addition of flaxseed meal flour on the physical characteristics of sponge cake
	Volume 14, Issue 4, September and October 2018, Pages 671-684
	Sara Bahadoran; Javad Keramat; Mohammad Hojjatoleslami
	View Article PDF 524.78 K

Effect of flour replacement with pomegranate seed powder on the properties of Sponge Cake