Investigating the possibility of low fat cup cakes using of inulin and xanthan gum

Maryam Esfandiary, Parisa Farajpoor, hadiseh bagheri dadukolaei, Fatemeh Mirarab Razi, Institute of Higher Education Tajan, Islamic Azad University, Maragheh, Islamic Azad University, Sari, Islamic Azad University, Azadshahr
2021 Food Science and Technology  
doi:10.52547/fsct.18.112.179 fatcat:7n352ffj55hffimf3npn7kbfxi