Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme
Crossref DOI link: https://doi.org/10.1007/s13197-018-3236-5
Published Online: 2018-06-02
Published Print: 2018-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Saeidi, Zainab
Nasehi, Behzad http://orcid.org/0000-0003-0494-8096
Jooyandeh, Hossein
Text and Data Mining valid from 2018-06-02
Article History
Revised: 14 May 2018
Accepted: 18 May 2018
First Online: 2 June 2018