Works matching Cake
Results: 5000
Pengaruh Substitusi Puree Buah Alpukat (Persea Americana Mill) pada Pembuatan Pound Cake Terhadap Kualitas Fisik dan Daya Terima Konsumen.
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- Journal of Comprehensive Science (JCS), 2024, v. 3, n. 7, p. 2321, doi. 10.59188/jcs.v3i7.804
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Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of mixing factors on functional properties of angel food cakes.
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- Food Science & Nutrition, 2019, v. 7, n. 3, p. 987, doi. 10.1002/fsn3.911
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Effects of replacing rapeseed cake with linseed cake in a corn-grass silage-based diet for milking cows.
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- Animal Science Papers & Reports, 2016, v. 34, n. 2, p. 129
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Eating it too: 'The icing on the (birthday) cake'.
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- Australasian Journal of Popular Culture, 2012, v. 2, n. 1, p. 57, doi. 10.1386/ajpc.2.1.57_1
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- Article
CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF HEAT-TREATED AND COLD-PRESSED RAPESEED CAKE.
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- Veterinarija ir Zootechnika, 2010, v. 49, n. 71, p. 55
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- Article
Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes.
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- Current Research in Nutrition & Food Science, 2021, v. 9, n. 2, p. 570, doi. 10.12944/CRNFSJ.9.2.20
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An Axi-Symmetric Problem of Suspensions Filtering with the Formation of a Cake Layer.
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- Symmetry (20738994), 2023, v. 15, n. 6, p. 1209, doi. 10.3390/sym15061209
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GREEN PEA WASTE FLOUR AS A WHEAT FLOUR PARTIAL REPLACER IN POUND CAKE: BATTER RHEOLOGY BEHAVIOR AND CAKE QUALITY PROPERTIES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 1, p. 67, doi. 10.17306/J.AFS.2021.0838
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- Article
Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach.
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- International Journal of Food Engineering, 2022, v. 18, n. 8/9, p. 611, doi. 10.1515/ijfe-2022-0203
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- Article
Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 62, doi. 10.22034/FSCT.20.143.62
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- Article
بررسی امکان جایگزینی ساکارز با آرد مالت آنزیمی سورگوم درکیک برنجی بدون گلوتن.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 19, n. 131, p. 247, doi. 10.22034/FSCT.19.131.247
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- Article
Application of walnut cake and meal in animal production.
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- Feed Research, 2024, v. 47, n. 1, p. 158, doi. 10.13557/j.cnki.issn1002-2813.2024.01.029
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- Article
油茶枯饼发酵制备蛋白饲料工艺优化研究.
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- Feed Research, 2022, v. 45, n. 23, p. 84, doi. 10.13557/j.cnki.issn1002-2813.2022.23.017
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- Article
Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain.
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- Foods, 2023, v. 12, n. 16, p. 2992, doi. 10.3390/foods12162992
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PHYSICO CHEMICAL NUTRITIONAL AND SENSORY PROPERTIES OF CAKE BASED ON BROKEN RICE AND SWEET POTATO COMPOSITE FLOUR.
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- Zagazig Journal of Agricultural Research, 2023, v. 50, n. 6, p. 893, doi. 10.21608/zjar.2023.339937
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- Article
马蹄糕杀菌条件优化及贮存期的品质变化.
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- Modern Food Science & Technology, 2022, v. 38, n. 6, p. 152, doi. 10.13982/j.mfst.1673-9078.2022.6.0899
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- Article
Digital Cake Analysis: A Novel Coal Filter Cake Examination Technique Using Microcomputed Tomography.
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- Minerals (2075-163X), 2023, v. 13, n. 12, p. 1509, doi. 10.3390/min13121509
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- Article
Influence of flour mill streams on cake quality.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 9, p. 1794, doi. 10.1111/j.1365-2621.2010.02338.x
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- Article
Psyllium as a Fat Replacer in Layer Cakes: Batter Characteristics and Cake Quality.
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- Food & Bioprocess Technology, 2019, v. 12, n. 12, p. 2085, doi. 10.1007/s11947-019-02362-3
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- Article
Parameter Estimation for Incompressible Cake Filtration: Advantages of a Modified Fitting Method.
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- Chemical Engineering & Technology, 2020, v. 43, n. 3, p. 493, doi. 10.1002/ceat.201900511
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- Article
Effect of Flour Type and Baking Temperature on Cake Dynamic Height Profile Measurements During Baking.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 594, doi. 10.1007/s11947-008-0099-1
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- Article
Influence of Particle Properties on Filter Cake Compaction Behavior under Oscillatory Shear.
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- Processes, 2023, v. 11, n. 7, p. 2076, doi. 10.3390/pr11072076
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The Effects of Airflow on Oven Temperatures and Cakes Qualities.
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- Pertanika Journal of Science & Technology, 2015, v. 23, n. 2, p. 339
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Study on the Structural Characteristics of Mesh Filter Cake in Drip Irrigation: Based on the Growth Stage of Filter Cake.
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- Agriculture; Basel, 2024, v. 14, n. 8, p. 1296, doi. 10.3390/agriculture14081296
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- Article
Effect of Pre-gelatinized Wheat Starch on Physical and Rheological Properties of Shortened Cake Batter and Cake Texture.
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- Engineering, Technology & Applied Science Research, 2016, v. 6, n. 5, p. 1162, doi. 10.48084/etasr.751
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Effects of black cumin seed cake on quality and mineral value of steamed cutlets.
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- Songklanakarin Journal of Science & Technology, 2020, v. 42, n. 1, p. 15
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The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product.
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- Foods, 2021, v. 10, n. 5, p. 951, doi. 10.3390/foods10050951
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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.
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- Foods, 2021, v. 10, n. 4, p. 716, doi. 10.3390/foods10040716
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Artichoke bracts as fat and wheat flour replacer in cake: optimization of reduced fat and reduced wheat flour cake formulation.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 1, p. 98, doi. 10.1007/s11694-022-01599-5
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Zero-trans cake shortening: effects on batter, texture and sensory characteristics of high ratio cake.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 3040, doi. 10.1007/s11694-019-00226-0
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- Article
Effect of Watermelon (Citrullus lanatus) Rind Flour Incorporation on Nutritional and Organoleptic Attributes of Cakes.
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- Mysore Journal of Agricultural Sciences, 2021, v. 55, n. 3, p. 31
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Having our cake and eating it too: A reading of royal wedding cakes.
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- Australasian Journal of Popular Culture, 2012, v. 2, n. 1, p. 47, doi. 10.1386/ajpc.2.1.47_1
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Determination of sponge cake volume with a mathematical method.
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- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 4, p. 551, doi. 10.3920/QAS2014.0463
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- Article
Preparation of Torreya Seed Oil-EGCG Nanoemulsion and Its Effect on the Quality of Salad Dressing and Moon Cakes.
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- Journal of Tea Science, 2024, v. 44, n. 2, p. 269
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- Article
米粉品种和粒度对蛋糕糊力学特性及成品品质的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 262, doi. 10.16429/j.1009-7848.2023.04.025
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- Article
Effect of Whey Protein Concentrate on the Rheological and Baking Properties of Eggless Cake.
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- International Journal of Food Properties, 2007, v. 10, n. 3, p. 599, doi. 10.1080/10942910601048986
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- Article
PİŞİRME ÖNCESİNDE HAMURUN KISA SÜRE BEKLETİLMESİNİN PANDİSPANYA NİTELİKLERİ ÜZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 1, p. 31
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- Article
KEK KALİTESİNİN VE RAF ÖMRÜNÜN İYİLEŞTİRİLMESİ.
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- GIDA: The Journal of Food, 2012, v. 37, n. 6, p. 355
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- Article
Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.
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- Journal of Texture Studies, 2017, v. 48, n. 6, p. 616, doi. 10.1111/jtxs.12276
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AZOTINIŲ MEDŽIAGŲ IR ANGLIAVANDENIŲ FERMENTACIJA KARVIŲ DIDŽIAJAME PRIESKRANDYJE IR PRODUKTYVUMAS ŠERIANT RAPSŲ IŠSPAUDOMIS.
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- Veterinarija ir Zootechnika, 2010, v. 49, n. 71, p. 73
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- Article
EFFECT OF TEMPERATURE ON THE DEGRADATION OF RAPESEED CAKE PROTEIN.
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- Veterinarija ir Zootechnika, 2006, v. 36, n. 58, p. 30
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- Article
Effects of enzymatic extraction of oil and protein from almond cake on the physicochemical and functional properties of protein extracts.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 122, p. 280, doi. 10.1016/j.fbp.2020.06.002
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Optimization of lipase production by Aspergillus ibericus from oil cakes and its application in esterification reactions.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 102, p. 268, doi. 10.1016/j.fbp.2017.01.007
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- Article
Optimization of arachin extraction from defatted peanut (Arachis hypo ga e a) cakes and effects of ultra-high pressure (UHP) treatment on physiochemical properties of arachin.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 95, p. 38, doi. 10.1016/j.fbp.2015.03.009
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- Article
Study of the separation of yeast by microsieves: In situ 3D characterization of the cake using confocal laser scanning microscopy.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2014, v. 92, n. 2, p. 178, doi. 10.1016/j.fbp.2013.12.012
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- Article
Evolution of cake batter bubble structure and rheology during planetary mixing.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 3, p. 192, doi. 10.1016/j.fbp.2012.09.005
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- Article
Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties.
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- European Food Research & Technology, 2023, v. 249, n. 3, p. 675, doi. 10.1007/s00217-022-04164-y
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Study on the antifungal activity and mechanism of tea saponin from Camellia oleifera cake.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 783, doi. 10.1007/s00217-021-03929-1
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- Article
OLIVE CAKE IN THE FEEDING OF FATTENING RABBITS: HISTOPATHOLOGICAL CHANGES.
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- Stocarstvo, 2019, v. 73, n. 1/2, p. 21
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- Article
MICROBIOLOGICAL CONTAMINATION OF CONFECTIONARY CAKES IN CROATIA.
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- Food in Health & Disease / Hrana u Zdravlju i Bolesti, 2022, v. 11, n. 2, p. 75
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- Article