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Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties
Food systems,
2023
DOI:10.21323/2618-9771-2023-6-1-53-63
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Effect of Apple Pomace Powder Addition on the Physicochemical Properties of Oily Cakes and Ranking Samples by Delphi Fuzzy Approach
Journal of Food Quality,
2023
DOI:10.1155/2023/8111233
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Consumption of Sesame Seeds: Effects on Nutritional and Physiological Parameters in Wistar Strain Rats
Asian Journal of Animal Sciences,
2023
DOI:10.3923/ajas.2023.31.37
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The comparison of lupin milk with soy milk as an alternative egg substitute for cake production
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.16572
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Cupcake from composite flour based on natural local resources (modified breadfruit, purple sweet potato, mocaf, saga seed)
IOP Conference Series: Earth and Environmental Science,
2021
DOI:10.1088/1755-1315/912/1/012036
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Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes
Foods,
2021
DOI:10.3390/foods10040716
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Exploring the Potential of Andean Crops for the Production of Gluten-Free Muffins
Agronomy,
2021
DOI:10.3390/agronomy11081642
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Effect of dried fruits and vegetables powder on cakes quality: A review
Trends in Food Science & Technology,
2020
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Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients
Food and Bioprocess Technology,
2018
DOI:10.1007/s11947-018-2117-2
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Incorporation of Opuntia macrorhiza Engelm. in cake-making: Physical and sensory characteristics
LWT,
2018
DOI:10.1016/j.lwt.2017.12.001
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