DEVELOPMENT OF A FUNCTIONAL SPONGE CAKE USING OAT FIBER

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MAJZOOBI MAHSA; HABIBI MARYAM; HEDAYATI SARA; GHIASI FATEMEH; FARAHNAKY ASGAR

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

DEVELOPMENT OF A FUNCTIONAL SPONGE CAKE USING OAT FIBER

Author(s)

MAJZOOBI MAHSA | HABIBI MARYAM | HEDAYATI SARA | GHIASI FATEMEH | FARAHNAKY ASGAR

Keywords

OAT FIBER

BATTER

SPONGE CAKE

FUNCTIONAL CAKE

Abstract

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APA: Copy

MAJZOOBI, MAHSA, HABIBI, MARYAM, GHIASI, FATEMEH, FARAHNAKY, ASGAR, & HEDAYATI, SARA. (2013). DEVELOPMENT OF A FUNCTIONAL SPONGE CAKE USING OAT FIBER. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926627/en

Vancouver: Copy

MAJZOOBI MAHSA, HABIBI MARYAM, GHIASI FATEMEH, FARAHNAKY ASGAR, HEDAYATI SARA. DEVELOPMENT OF A FUNCTIONAL SPONGE CAKE USING OAT FIBER. 2013. Available from: https://sid.ir/paper/926627/en

IEEE: Copy

MAHSA MAJZOOBI, MARYAM HABIBI, FATEMEH GHIASI, ASGAR FARAHNAKY, and SARA HEDAYATI, “DEVELOPMENT OF A FUNCTIONAL SPONGE CAKE USING OAT FIBER,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926627/en

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