Effect of storage at ambient temperature on quality of donut

Authors

  • Arash Ghaitaranpour Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
  • Mohammad Elahi Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
  • Masoud Nagaf Nagafi Department of Food Science & Technology, Institute of Scientific-Applied Higher Education Jihad-e-Agriculture, Iran
  • Mohebbat Mohebbi Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran

Keywords:

Donut, Color, Rheology, Physical properties

Downloads

Published

2013-04-24

How to Cite

Ghaitaranpour, A. ., Elahi, M. ., Nagaf Nagafi, M. ., & Mohebbi, M. . (2013). Effect of storage at ambient temperature on quality of donut. Agricultural Advances, 2(4), 139-145. Retrieved from http://sjournals.com/index.php/aa/article/view/754

Issue

Vol. 2 No. 4 (2013): April

Section

Original Article

License

Copyright (c) 2013 Arash Ghaitaranpour, Mohammad Elahi, Masoud Nagaf Nagafi, Mohebbat Mohebbi

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Most read articles by the same author(s)

Similar Articles

You may also start an advanced similarity search for this article.