Works by Bahrasemani Koohestani, Mahdieh

The effect of jujube powder incorporation on the chemical, rheological, and sensory properties of toffee.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 2, p. 678, doi. 10.1002/fsn3.912

By:

• Bahrasemani Koohestani, Mahdieh;
• Sahari, Mohammad A.;
• Barzegar, Mohsen

Publication type:

Article