Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues"
written by Ibrahim Khalifa, Hassan Barakat, Hamdy A. El-Mansy, Soliman A. Soliman,
published by Food and Nutrition Sciences, Vol.6 No.1, 2015

has been cited by the following article(s):

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[13]	Chia gel as fat substitute for producing low fat cake
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[15]	Food waste valorization: Biofuels and value added product recovery
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[26]	Incorporation of Opuntia macrorhiza Engelm. in cake-making: Physical and sensory characteristics
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[30]	Utilization of Orange, Banana and Potato Peels Versus their Ethanolic Extracts as Antioxidants in Corn Oil
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[34]	Utilization of Orange, Banana and Potato Peels in Formulating Functional Cupcakes and Crackers= الاستفادة من قشور البرتقال والموز والبطاطس في تشكيل …‎
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[1]	CO2-moderate-pressure enhances phytonutrients and prolongs shelf-life of flowable smoothie formulated from quadrable functional vegetables Food Chemistry: X, 2024 DOI:10.1016/j.fochx.2024.101663

[2]	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

[3]	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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[5]	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

[6]	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

[7]	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

[8]	Exploring the Potential of Andean Crops for the Production of Gluten-Free Muffins Agronomy, 2021 DOI:10.3390/agronomy11081642

[9]	Effect of dried fruits and vegetables powder on cakes quality: A review Trends in Food Science & Technology, 2020 DOI:10.1016/j.tifs.2019.11.011

[10]	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

[11]	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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