اثر جایگزینی آرد گندم با پودر کدوحلوایی بر ویسکوزیته خمیر و خصوصیات فیزیکوشیمیایی و حسی پنکیک

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Salehi F, Vejdanivahid S, 2026. Substitution of wheat flour with quinoa powder in waffle formulation: effects on physicochemical, textural, and sensory properties. Journal of Food Processing and Preservation 2026(1): 8886397.

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Sarmasti M, Mojani-Qomi MS, Zolfaghari MS, 2023. Preparation and quality characteristics of gluten-free sponge cake using alfalfa seed (Medicago sativa L.) flour. Journal of Food and Bioprocess Engineering 6(1): 43-48.

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