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Academic Journal

Optimization of a new sponge cake to investigate the replacement of acorn flour and a corn syrup with wheat flour and sugar.

Authors : Parseh, Ameneh¹; Bari, Mahmoud Rezazadeh¹; Mohtarami, Forogh¹

Source: Journal of Food Science & Technology (2008-8787). Oct2023, Vol. 20 Issue 140, p66-79. 14p.

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Academic Journal

Effect of D-Allulose Use as a Sugar Substitute on Some Physicochemical, Textural and Sensory Properties of Cakes.

Authors : Özgür, Mustafa¹; Uçar, Aslı²

Source: Academic Food Journal / Akademik GIDA. tem-eyl2023, Vol. 21 Issue 3, p220-232. 13p.

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Academic Journal

Physical, Sensory, And Texture Study On Niger Seed (Guizotia Abyssinica Cass.) Flour Fortified Cookies.

Authors : Dwivedi, Anustha¹ ; Bhatt, D. K.²

Source: Journal of Pharmaceutical Negative Results. 2023, Vol. 14 Issue 2, p1005-1014. 10p.

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Academic Journal

Determination of Regulated and Emerging Mycotoxins in Organic and Conventional Gluten-Free Flours by LC-MS/MS.

Authors : Giannioti, Zoe^1,2 (AUTHOR); Albero, Beatriz³ (AUTHOR); Hernando, María Dolores³ (AUTHOR)

Source: Toxins. Feb2023, Vol. 15 Issue 2, p155. 12p.

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Academic Journal

Sensory profiling of plantain-lima bean Momo (A Nigerian food pudding) using chemometric approach.

Authors : Farinde, Elizabeth Oluremi¹ ; Malomo, Adekunbi Adetola²; Taiwo, Omotola Mary¹

Source: Croatian Journal of Food Science & Technology. 2023, Vol. 15 Issue 1, p48-55. 8p.

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Academic Journal

Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour.

Authors : Benanti, Alessia¹; Ashkezary, Mansour Rabie¹ ; Gugino, Ignazio Maria¹

Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2023, Vol. 35 Issue 1, p49-56. 8p.

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Academic Journal

Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake.

Authors : Shaban, Hala H.¹ ; Nassef, Shereen L.¹; El-Hadidy, Gamal S.¹

Source: Egyptian Journal of Agricultural Research. 2023, Vol. 101 Issue 1, p131-142. 12p.

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Academic Journal

بررسی ویژگیهاي فیزیکوشیمیایی و حسی کیک روغنی فراسودمند غنی شده با ترکیب آردهاي دانه چیا و پوسته اسفرزه.

Authors : عطیه طباطباییان¹; علی نجفی¹

Source: Journal of Food Science & Technology (2008-8787). Jan2023, Vol. 19 Issue 131, p261-273. 13p.

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Academic Journal

Production of enriched cakes by apple pulp and peel powder and evaluation of chemical, functional and textural properties.

Authors : Hosseini, Ahmadreza¹ ; Pazhouhandeh, Fahimeh¹

Source: Vitae (01214004). 2023, Vol. 30 Issue 1, p1-12. 12p.

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Academic Journal

Development of Gluten-Free Cake for Improving Textural and Sensory Characteristics with Chia Flour.

Authors : Marnilo, Sepideh Moradi¹ (AUTHOR); Yarmand, Mohammad Saeed¹ (AUTHOR); Salami, Maryam¹ (AUTHOR)

Source: Journal of Food Processing & Preservation. 8/24/2023, p1-12. 12p.

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