Main Subjects = Production formulation
Number of Articles: 2
Utilization of fermented whey protein concentrate and whey permeate in beard loaf making
Volume 4, Issue 2, December 2021, Pages 186-192
10.22059/jfabe.2021.335604.1102
Hossein Jooyandeh; Kuldip Singh Minhas
Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life
Volume 4, Issue 1, June 2021, Pages 94-98
10.22059/jfabe.2021.319703.1087
Zahra Khoshdouni Farahani
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