@article{paperid:1078225,
author = {حامد حسینی and شادی بلوریان and Shahidi, Fakhri},
title = {Extending the shelf-life of sponge cake by an optimized level of jujube fruit flour determined using custom mixture design},
journal = {British Food Journal},
year = {2019},
volume = {121},
number = {12},
month = {November},
issn = {0007-070X},
pages = {3208--3232},
			numpages = {24},
keywords = {Physical properties; Storage quality; Colour attributes; Organoleptic assessment;
Oxidative indices; Texture profile analysis},
}