Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour
IntroductionDonut is a type of sweet fried snack which is usually produced from leavened and deep fried dough. The deliciousness and high energy of donut has made it very popular among sweet products made from wheat flour. The sensitivity of wheat flour to weather conditions as well as bad economic...
| الحاوية / القاعدة: | مجله پژوهشهای علوم و صنایع غذایی ایران |
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| المؤلفون الرئيسيون: | , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Ferdowsi University of Mashhad
2025-03-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ifstrj.um.ac.ir/article_43756_e51677bdc255917fec11d84b98b81d17.pdf |