Azmoon, E.; Saberi, F.; Kouhsari, F.; Akbari, M.; Kieliszek, M.; Vakilinezam, A.
The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization. Foods 2021, 10, 1549.
https://doi.org/10.3390/foods10071549
AMA Style
Azmoon E, Saberi F, Kouhsari F, Akbari M, Kieliszek M, Vakilinezam A.
The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization. Foods. 2021; 10(7):1549.
https://doi.org/10.3390/foods10071549
Chicago/Turabian Style
Azmoon, Elahe, Farzad Saberi, Fatemeh Kouhsari, Mehdi Akbari, Marek Kieliszek, and Amir Vakilinezam.
2021. "The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization" Foods 10, no. 7: 1549.
https://doi.org/10.3390/foods10071549
APA Style
Azmoon, E., Saberi, F., Kouhsari, F., Akbari, M., Kieliszek, M., & Vakilinezam, A.
(2021). The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization. Foods, 10(7), 1549.
https://doi.org/10.3390/foods10071549
