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Journal: Foods, 2021
Volume: 10
Number: 1549
1549
Article: The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization
Authors: by Elahe Azmoon, Farzad Saberi, Fatemeh Kouhsari, Mehdi Akbari, Marek Kieliszek and Amir Vakilinezam
Link: https://www.mdpi.com/2304-8158/10/7/1549

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