HIGHLIGHTS
- who: Elahe Azmoon et al. from the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, University of Tehran, Karaj, Iran have published the research: The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization, in the Journal: Foods 2021, 1549 of 18/05/2021
- what: The aim of this study was to evaluate the a in sugar-free muffin cakes. The aim of the response surface methodology is to reach the best conditions for a process to obtain the . . .
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