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    The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

    The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization by Elahe Azmoon, Farzad Saberi, Fatemeh Kouhsari, Mehdi Akbari, Marek Kieliszek, Amir Vakilinezam

    Published 2021-07-01
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