مرور Volume 08, Issue 2 بر اساس موضوع "Image Analysis"
در حال نمایش موارد 1 - 1 از 1
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The Effects of Wild Sage Seed Gum (Salvia macrosiphon) on the Rheological Properties of Batter and Quality of Sponge Cakes
(Tehran Science and Research Branch, Islamic Azad University, 2018-07-01)The aim of this study was to determine the rheological properties of sponge cake batters andphysical (volume, density, moisture content, weight after baking and color) and sensory properties of spongecake ...
