Physicochemical, Organoleptic Characteristics and Image Analysis of the Doughnut Enriched with Oleaster Flour
Author:
Affiliation:
1. Department of Food Science and Technology; Quchan Branch, Islamic Azad University; Quchan Iran
2. Department of Food Quality and Safety; Food Science and Technology Research Institute; ACECR Mashhad Iran
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13021/fullpdf
Reference26 articles.
1. Antinociceptive and anti-inflammatory effects of Elaeagnus angustifolia fruit extract;Ahmadiani;Ethnopharmacol. J.,2007
2. Elaeagnus Angustifolia L. as a biomonitor of heavy metal pollution;Aksoy;Turk. J. Bot.,1999
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