The effect of jujube powder incorporation on the chemical, rheological, and sensory properties of toffee
Author:
Affiliation:
1. Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares University Tehran Iran
Funder
Tarbiat Modares University Research Council
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.912
Reference31 articles.
1. Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates
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3. Comparison of Oven-drying Methods for Determination of Moisture Content in Feed Ingredients
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