%0 Journal Article
%T Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology
%A Madadi, Mahshad
%A  Roshanak, Sahar
%A  Shahidi, Fakhri
%A  Varidi, Mohammad Javad
%J Food Science and Nutrition
%@ 2048-7177
%D 2024