Effect of xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake

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Journal Paper

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Journal: Iranian Food Science and Technology Research Journal Year:2015 | Volume:10 | Issue:4 Page(s): 375-386

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Information Journal Paper

Title

Effect of xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake

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Abstract

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EFFECT OF CARDAMOM AND DRIED RED POMEGRANATE (PUNICA GRANATUM) PEEL POWDER ON ORGANOLEPTIC AND RHEOLOGICAL CHARACTERISTICS OF CUPCAKE

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APA: Copy

. (2015). Effect of xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 10(4), 375-386. SID. https://sid.ir/paper/717464/en

Vancouver: Copy

. Effect of xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2015;10(4):375-386. Available from: https://sid.ir/paper/717464/en

IEEE: Copy

, “Effect of xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 10, no. 4, pp. 375–386, 2015, [Online]. Available: https://sid.ir/paper/717464/en

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