Iranian Journal of Biosystems Engineering - Articles List

Author = Bazrafshan, Raheleh

Improvement of physicochemical, textural and sensory properties of layer cake as affected by replacement of egg yolk with commercial gel emulsifiers

Volume 47, Issue 3, November 2016, Pages 405-414

10.22059/ijbse.2016.59346

Seyed Hadi Peighambardoust; Raheleh Bazrafshan

Iranian Journal of Biosystems Engineering

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