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

por Azmoon, Elahe, Saberi, Farzad, Kouhsari, Fatemeh, Akbari, Mehdi, Kieliszek, Marek, Vakilinezam, Amir
Publicado 2021