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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

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

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