Item request has been placed!

Item request cannot be made.

Processing Request

Search Results

Display Settings

Results per page: 10

Sort By: Relevance

Filter

Your Filters

Subject : cake Subject : chocolate Subject : ice cream, ices, etc.

Reset filters

Item request has been placed!

Item request cannot be made.

Processing Request

Academic Journal

Development and performance evaluation of an improved electric baking oven for baked products.

Authors : Rana, Masud¹ (AUTHOR); Yasmin, Sabina¹ (AUTHOR) ; Mahomud, Md. Sultan¹ (AUTHOR)

Subjects: *BAKED products; *CAKE; *BISCUITS

Source: Food Science & Nutrition. Jun2023, Vol. 11 Issue 6, p3057-3066. 10p.

Record details

Read Online Read More Add to Saved list

Academic Journal

Correlation between acrylamide content and colour in some baked products.

Authors : ABDULAZEEZ, ZANA MOHAMMED¹ ; MUSTAFA, ABDEL MONIEM IBRAHIM²; YAZICI, FEHMI³

Subjects: *ACRYLAMIDE; *GAS chromatography/Mass spectrometry (GC-MS); *BAKED products

Source: Czech Journal of Food Sciences. 2023, Vol. 41 Issue 2, p137-143. 7p.

Record details

Read Online Read More Add to Saved list

Academic Journal

Mycobiota contaminating some market cake samples with reference to their toxin and enzyme.

Authors : Abdelhameed, Shimaa M.¹ (AUTHOR) ; Khalifa, Basma A.¹ (AUTHOR)

Subjects: *MYCOTOXINS; *OCHRATOXINS; *BAKED products

Source: BMC Microbiology. 6/14/2024, Vol. 24 Issue 1, p1-19. 19p.

Record details

Read Online Read More Add to Saved list

Academic Journal

Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder.

Authors : Ardeshir, Anita¹ (AUTHOR); Fazeli, Fatemeh¹ (AUTHOR); Khorshidian, Nasim² (AUTHOR)

Subjects: *QUINOA; *BAKED products; *CAKE

Source: Journal of Food Quality. 3/26/2024, Vol. 2024, p1-16. 16p.

Record details

Read Online Read More Add to Saved list

Academic Journal

Proximate, Functional and Sensory Analysis of Quinoa and Wheat Flour Composite Cake.

Authors : Olawuni, I. A.¹; Uzoukwu, A. E.¹; Ibeabuchi, J. C.¹

Subjects: *QUINOA; *FLOUR; *BAKED products

Source: Asian Journal of Dairy & Food Research. Mar2024, Vol. 43 Issue 1, p59-64. 6p.

Record details

Read Online Read More Add to Saved list

Academic Journal

Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology.

Authors : Madadi, Mahshad¹ (AUTHOR); Roshanak, Sahar¹ (AUTHOR); Shahidi, Fakhri¹ (AUTHOR)

Subjects: *GLUTEN-free foods; *QUINOA; *BAKED products

Source: Food Science & Nutrition. Apr2024, Vol. 12 Issue 4, p2973-2984. 12p.

Record details

Read Online Read More Add to Saved list

Academic Journal

Development and performance evaluation of an improved electric baking oven for baked products

Authors : Masud Rana; Sabina Yasmin; Md. Sultan Mahomud

Subjects: baking oven; biscuit; cake

Source: Food Science & Nutrition, Vol 11, Iss 6, Pp 3057-3066 (2023)

Record details

Read Online Read More Add to Saved list

Academic Journal

Correlation between acrylamide content and colour in some baked products

Authors : Zana Mohammed Abdulazeez; Abdel Moniem Ibrahim Mustafa; Fehmi Yazici

Subjects: asparagine; biscuit; bread

Source: Czech Journal of Food Sciences, Vol 41, Iss 2, Pp 137-143 (2023)

Record details

Read Online Read More Add to Saved list

Academic Journal

Preparation Untraditional Low Calorie Cake Formula by Taro (Colocasia esculenta) Mucilage.

Authors : Arafa, Salwa G.¹; Badr, M. R.²

Subjects: *TARO; *MUCILAGE; *BAKED products

Source: Journal of Food & Dairy Sciences. Jun2023, Vol. 14 Issue 6, p149-153. 5p.

Record details

Read Online Read More Add to Saved list

Academic Journal

Enrichment of Cakes and Cookies with Pulse Flours. A Review.

Authors : Bravo-Núñez, Ángela¹ (AUTHOR); Gómez, Manuel¹ (AUTHOR)

Subjects: *COOKIES; *FLAVOR; *BAKED products

Source: Food Reviews International. 2023, Vol. 39 Issue 5, p2895-2913. 19p. 2 Charts, 1 Graph.

Record details

Read Online Read More Add to Saved list

Search Results

Your Filters

Development and performance evaluation of an improved electric baking oven for baked products.

Correlation between acrylamide content and colour in some baked products.

Mycobiota contaminating some market cake samples with reference to their toxin and enzyme.

Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder.

Proximate, Functional and Sensory Analysis of Quinoa and Wheat Flour Composite Cake.

Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology.

Development and performance evaluation of an improved electric baking oven for baked products

Correlation between acrylamide content and colour in some baked products

Preparation Untraditional Low Calorie Cake Formula by Taro (Colocasia esculenta) Mucilage.

Enrichment of Cakes and Cookies with Pulse Flours. A Review.

Contact

Follow us