%0 Journal Article %T Effect of Different Amounts of Pistachio Powder and Paste on the Sensory, Physicochemical and Microbial Characteristics of Oily Cake %J Pistachio and Health Journal %I Rafsanjan University of Medical Sciences %Z 2588-5529 %A Shakerardekani, Ahmad %A Alibeigi, Paria %D 2019 %\ 09/01/2019 %V 2 %N 3 %P 41-50 %! Effect of Different Amounts of Pistachio Powder and Paste on the Sensory, Physicochemical and Microbial Characteristics of Oily Cake %K Confectionary %K Color %K Flavor %K Mold %K Texture %K Yeas %R 10.22123/phj.2020.203580.1037 %X %U https://phj.rums.ac.ir/article_120905_18c36479cc1dac25e7cb7589652c7888.pdf