使,,,

Mahshad Madadi1, Sahar Roshanak1, Fakhri Shahidi1

  • 1Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Khorasan Razavi Iran.

PubMed
概括

这项研究优化了无质海绵蛋糕生产,使用米,油和南瓜粉. 最好的配方实现了无质饮食所需的感官品质.