Investigation of physicochemical and sensory characteristics of low calorie sponge cake made from flaxseed mucilage and flaxseed flour
Crossref DOI link: https://doi.org/10.1038/s41598-023-47589-5
Published Online: 2023-11-28
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ahmadinia, Fariba
Mohtarami, Forogh
Esmaiili, Mohsen
Pirsa, Sajad
Text and Data Mining valid from 2023-11-28
Version of Record valid from 2023-11-28
Article History
Received: 23 June 2023
Accepted: 15 November 2023
First Online: 28 November 2023
Competing interests
: The authors declare no competing interests.