• Home
  • Browse
    • Current Issue
    • By Issue
    • By Author
    • By Subject
    • Author Index
    • Keyword Index
  • Journal Info
    • About Journal
    • Aims and Scope
    • Editorial Board
    • Publication Ethics
    • Indexing and Abstracting
    • Related Links
    • FAQ
    • Peer Review Process
    • News
    • Ranking Certificate
  • Guide for Authors
  • Submit Manuscript
  • Reviewers
  • Contact Us
  • Login
    • Login
    • Register
  • Persian
Author = Bazrafshan, Raheleh
Number of Articles: 1
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

  • View Article
  • PDF 720.83 K

Iranian Journal of Biosystems Engineering
  • Articles in Press
  • Current Issue

Journal Archive

Volume 55 (2024)
Volume 54 (2023)
Volume 53 (2022)
Volume 52 (2021)
Volume 51 (2020)
Volume 50 (2019)
Volume 49 (2018)
Volume 48 (2017)
Volume 47 (2016)
Volume 46 (2015)
Volume 45 (2014)
Volume 43 (2012)
Volume 42 (2011)
Volume 41 (2010)
Volume 40 (2009)
Volume 39 (2009)
Volume 44 ()

Explore Journal

  • Home
  • About Journal
  • Editorial Board
  • Submit Manuscript
  • Contact Us
  • Sitemap

Latest News

Newsletter Subscription

Subscribe to the journal newsletter and receive the latest news and updates

  • © Journal Management System. Powered by Sinaweb