1.

Effect of citrus fiber replacement to oil and egg on some physico-chemical and organoleptic properties of muffin

Volume 13, Issue 4, September and October 2017, Pages 458-468
Zahra Najafi; Sara Movahhed; Hossein Ahmadi Chenarbon

2.

Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding

Volume 18, Issue 1, March and April 2022, Pages 40-50
Reza Jaberi; Ahmad Pedram Nia; Sara Naji-Tabasi; Amir Hossein Elhami Rad; Masoud Shafafi


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