Found: 80
Select item for more details and to access through your institution.
Physiochemical and Sensory Properties of Functional Cupcake Made With Wheat Flour Substituted With Chickpea, Purslane, Doum and Carob Powders.
- Published in:
- Annals of Agricultural Science Moshtohor, 2023, v. 61, n. 2, p. 443, doi. 10.21608/ASSJM.2023.319509
- By:
- Publication type:
- Article
Effect of Utilizing of Quinoa, Rice and Corn Flours on Physicochemical Properties and Sensory Characteristics of Gluten Free Cupcake.
- Published in:
- Annals of Agricultural Science Moshtohor, 2023, v. 61, n. 1, p. 119, doi. 10.21608/assjm.2023.299587
- By:
- Publication type:
- Article
ВЛИЯНИЕ ПЛОДОВ ШИПОВНИКА НА ФИЗИКО-ХИМИЧЕСКИЕ ПОКАЗАТЕЛИ КЕКСОВ
- Published in:
- News of Kazakhstan Science / Novosti nauki Kazahstana, 2019, n. 4, p. 146
- By:
- Publication type:
- Article
Cupcake adicionado de farinha de resíduos de brócolis: análise físico-química e sensorial entre crianças.
- Published in:
- Multitemas, 2021, v. 26, n. 62, p. 5, doi. 10.20435/multi.v26i62.2344
- By:
- Publication type:
- Article
The antioxidant activity of lycopene and chlorophyll oleoresin and phenol stability of Berberis vulgaris extracts in cupcake formulation Running title: The natural colered cakes.
- Published in:
- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 3, p. 39, doi. 10.22067/ifstrj.v17i3.76755
- By:
- Publication type:
- Article
Cupcake Mohs: A simple analogy to differentiate Mohs micrographic surgery and "bread‐loaf" processing.
- Published in:
- International Journal of Dermatology, 2022, v. 61, n. 12, p. e467, doi. 10.1111/ijd.15971
- By:
- Publication type:
- Article
The Valorization of Agro-Wastes and Stevia Leaves as a Sugar Replacer in Cupcake Formulas: Histological and In Vivo Studies on Diabetic Rats.
- Published in:
- Sustainability (2071-1050), 2023, v. 15, n. 11, p. 9126, doi. 10.3390/su15119126
- By:
- Publication type:
- Article
The Colon.
- Published in:
- Review of Contemporary Fiction, 2013, v. 33, n. 3, p. 121
- By:
- Publication type:
- Article
EFFECT OF DIFFERENT TYPES OF FATS ON THE QUALITY PROPERTIES OF SOME BAKERY PRODUCTS (CUP CAKES AND COOKIES).
- Published in:
- Biochemical & Cellular Archives, 2020, v. 20, n. 1, p. 609, doi. 10.35124/bca.2020.20.1.609
- By:
- Publication type:
- Article
Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch.
- Published in:
- Journal of Food & Dairy Sciences, 2017, v. 8, n. 10, p. 411
- By:
- Publication type:
- Article
Impact of Blanching Treatments on the Physicochemical Qualities of Kinnow Peel Powder and its Utilization for Cupcake Formulation.
- Published in:
- Asian Journal of Dairy & Food Research, 2024, v. 43, n. 1, p. 137, doi. 10.18805/ajdfr.DR-2064
- By:
- Publication type:
- Article
The Impact of Pomegranate Peel-fortified Cupcakes on Weight Loss.
- Published in:
- International Journal of Pharmaceutical Research & Allied Sciences, 2019, v. 8, n. 3, p. 119
- By:
- Publication type:
- Article
THE VIABILITY OF ENCAPSULATED Lactobacillus plantarum DURING CUPCAKE BAKING PROCESS, STORAGE, AND SIMULATED GASTRIC DIGESTION.
- Published in:
- Journal of Microbiology, Biotechnology & Food Sciences, 2020, v. 9, n. 6, p. 1157, doi. 10.15414/jmbfs.2020.9.6.1157-1161
- By:
- Publication type:
- Article
THE EFFECT OF A MICROWAVE SUSCEPTOR ON THE TEXTURAL PROPERTIES OF CUPCAKES DURING BAKING - A COMPARISON WITH MICROWAVE AND CONVENTIONAL BAKING METHODS.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2024, v. 23, n. 1, p. 123, doi. 10.17306/J.AFS.001207
- By:
- Publication type:
- Article
...while Jakarta craves cupcakes.
- Published in:
- Asia Weekly, 2008, v. 2, n. 32, p. 33
- Publication type:
- Article
Everyone Loves Cupcake.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes.
- Published in:
- Journal of Food Quality, 2023, p. 1, doi. 10.1155/2023/1329249
- By:
- Publication type:
- Article
Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours.
- Published in:
- Journal of Food Quality, 2022, p. 1, doi. 10.1155/2022/4049905
- By:
- Publication type:
- Article
Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil.
- Published in:
- Foods, 2023, v. 12, n. 11, p. 2125, doi. 10.3390/foods12112125
- By:
- Publication type:
- Article
Antimicrobial-Resistant Listeria monocytogenes in Ready-to-Eat Foods: Implications for Food Safety and Risk Assessment.
- Published in:
- Foods, 2023, v. 12, n. 6, p. 1346, doi. 10.3390/foods12061346
- By:
- Publication type:
- Article
Comparative Study of Sensory and Physicochemical Characteristics of Green-Tea-Fortified Cupcakes upon Air Frying and Oven Baking.
- Published in:
- Foods, 2023, v. 12, n. 6, p. 1266, doi. 10.3390/foods12061266
- By:
- Publication type:
- Article
Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition.
- Published in:
- Foods, 2020, v. 9, n. 5, p. 616, doi. 10.3390/foods9050616
- By:
- Publication type:
- Article
Development of High Dietary Fibre-Enriched Cupcake Using Pomegranate Peel Powder.
- Published in:
- International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/6461949
- By:
- Publication type:
- Article
STUDYING CONSUMER PROPERTIES OF THE DEVELOPED CUPCAKES USING NON-TRADITIONAL RAW MATERIALS.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2019, v. 100, n. 11, p. 36, doi. 10.15587/1729-4061.2019.174828
- By:
- Publication type:
- Article
Mikroenkapsüle Çam Propolisinin Top Kek Üretiminde Kullanılması.
- Published in:
- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2021, v. 11, n. 2, p. 1205, doi. 10.21597/jist.855038
- By:
- Publication type:
- Article
Make Cupcakes Not War.
- Published in:
- Kentucky English Bulletin, 2010, v. 60, n. 1, p. 87
- By:
- Publication type:
- Article
Cupcakes, White Rage, and the Epistemology of Antiblackness.
- Published in:
- Taboo: The Journal of Culture & Education, 2020, v. 19, n. 1, p. 70
- By:
- Publication type:
- Article
Gender Inequality in Product Markets: When and How Status Beliefs Transfer to Products.
- Published in:
- Social Forces, 2019, v. 98, n. 2, p. 548, doi. 10.1093/sf/soy125
- By:
- Publication type:
- Article
Evaluation of Oxidative Stability of Cupcake Oil: Comparison of Antioxidant Properties of Dracocephalum kotschyi Essential Oil versus TBHQ.
- Published in:
- European Journal of Lipid Science & Technology, 2022, v. 124, n. 7, p. 1, doi. 10.1002/ejlt.202100197
- By:
- Publication type:
- Article
Diversity Cupcakes and White Institutional Space: The Emotional Labor of Resident Assistants of Color at Historically White Universities.
- Published in:
- Journal of College Student Development, 2021, v. 62, n. 4, p. 1, doi. 10.1353/csd.2021.0043
- By:
- Publication type:
- Article
Literacy, Justice and Cupcakes.
- Published in:
- California English, 2018, v. 23, n. 3, p. 31
- By:
- Publication type:
- Article
بررسی ویژگیهاي فیزیکوشیمیایی و حسی کیک روغنی فراسودمند غنی شده با ترکیب آردهاي دانه چیا و پوسته اسفرزه.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2023, v. 19, n. 131, p. 261, doi. 10.22034/FSCT.19.131.261
- By:
- Publication type:
- Article
ارزیابی ویژگیهاي فیزیکوشیمیایی کیک فنجانی بدون گلوتن حاوي اینولین.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 130, p. 111, doi. 10.22034/FSCT.19.130.111
- By:
- Publication type:
- Article
تأثير إنزيم الجلوكوز أوكسيديز وإستر حمض الطرطريك ثنائي الأسيتيل لمستحلب مونوغليسريد (DATEM) على الخصائص الفيزيائية والتركيبية للكب كيك.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 123, p. 225, doi. 10.52547/fsct.19.123.233
- By:
- Publication type:
- Article
بررسی سطوح متفاوت صمغ فارسی (زدو) بر بافت، ریزساختار و ویژگی هاي حسی کیک روغنی زعفرانی
- Published in:
- Journal of Food Science & Technology (2008-8787), 2020, v. 16, n. 97, p. 137, doi. 10.29252/fsct.16.12.12
- By:
- Publication type:
- Article
فرمولاسیون کیک فنجانی کم چرب با استفاده از صمغ دانه بارهنگ (ذنب الفار)
- Published in:
- Journal of Food Science & Technology (2008-8787), 2020, v. 16, n. 97, p. 13, doi. 10.29252/fsct.16.12.02
- By:
- Publication type:
- Article
بررسی اثر جایگزینی روغن با صمغ دانه شنبلیله بر ویژگی هاي کیفی کیک شیفون کم چرب (بر پایه آرد گندم-ارزن)
- Published in:
- Journal of Food Science & Technology (2008-8787), 2019, v. 16, n. 94, p. 23
- By:
- Publication type:
- Article
BHANU AND THE CHOCOLATE CUPCAKE.
- Published in:
- Ontario Mathematics Gazette, 2019, v. 58, n. 2, p. 38
- By:
- Publication type:
- Article
The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends), David Sax, New York: PublicAffairs, 2014, 320 pages.
- Published in:
- 2018
- By:
- Publication type:
- Book Review
The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue.
- Published in:
- 2018
- By:
- Publication type:
- Book Review
Extravagant "fake" morphemes in Dutch. Morphological productivity, semantic profiles and categorical flexibility.
- Published in:
- Corpus Linguistics & Linguistic Theory, 2020, v. 16, n. 3, p. 425, doi. 10.1515/cllt-2020-0024
- By:
- Publication type:
- Article
Investigating Textural and Physical Properties of Microwave-Baked Cupcake.
- Published in:
- Journal of Agricultural Science & Technology, 2018, v. 20, n. 2, p. 265
- By:
- Publication type:
- Article
Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes.
- Published in:
- Food & Bioprocess Technology, 2011, v. 4, n. 5, p. 710, doi. 10.1007/s11947-009-0181-3
- By:
- Publication type:
- Article
PENGARUH SUBSTITUSI TEPUNG OAT Avena Sativa) PADA PEMBUATAN KUE MANGKOK TERHADAP KARAKTERISTIK FISIK DAN DAYA TERIMA KONSUMEN.
- Published in:
- Journal of Comprehensive Science (JCS), 2023, v. 2, n. 8, p. 1283
- By:
- Publication type:
- Article
TRUTH AND CUPCAKES.
- Published in:
- Human Life Review, 2020, v. 46, n. 3, p. 79
- By:
- Publication type:
- Article
IMPROVING THE QUALITY OF CUPCAKES BY OPTIMIZING THE RECIPE USING A MATHEMATICAL MODELING METHOD.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 99, doi. 10.15587/1729-4061.2022.268973
- By:
- Publication type:
- Article
IMPROVEMENT OF CUPCAKE TECHNOLOGY WITH THE ADDITION OF DRIED BEET POMACE.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2022, v. 119, n. 11, p. 20, doi. 10.15587/1729-4061.2022.266337
- By:
- Publication type:
- Article
DEVISING THE RECIPE FOR A CAKE WITH FRESH SLICED PUMPKIN ACCORDING TO CULINARY QUALITY INDICATORS.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2022, v. 117, n. 11, p. 19, doi. 10.15587/1729-4061.2022.258371
- By:
- Publication type:
- Article
QUALITY FORMING PATTERNS IN THE CUPCAKE ENRICHED WITH PUMPKIN SLICES.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2022, v. 116, n. 11, p. 43, doi. 10.15587/1729-4061.2022.255646
- By:
- Publication type:
- Article
Nutritional, functional and sensory evaluation of flaxseed-enriched cupcakes.
- Published in:
- NURTURE: Journal of Pakistan Home Economics Association, 2024, v. 18, n. 2, p. 340, doi. 10.55951/nurture.v18i2.618
- By:
- Publication type:
- Article