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Academic Journal

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

Subjects: *BAKED products; *CAKE; *BISCUITS

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

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Academic Journal

Correlation between acrylamide content and colour in some baked products.

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

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

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Academic Journal

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

Subjects: *QUINOA; *BAKED products; *CAKE

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

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Academic Journal

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

Subjects: *QUINOA; *FLOUR; *BAKED products

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

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Academic Journal

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

Subjects: baking oven; biscuit; cake

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

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Academic Journal

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

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

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

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Academic Journal

Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin.

Subjects: *MUFFINS; *PEARL millet; *WHEY protein concentratesASIA

  • Source: Journal of Food Processing & Preservation. 3/13/2024, Vol. 2024, p1-11. 11p.

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Academic Journal

Correlation between acrylamide content and colour in some baked products

Subjects: asparagine; biscuit; bread

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

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Academic Journal

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

Subjects: *TARO; *MUCILAGE; *BAKED products

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

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Academic Journal

Preparation and quality characteristics of gluten-free sponge cake using alfalfa seed (Medicago sativa L.) flour.

Subjects: *BAKED products; *CORN flour; *RICE flour

  • Source: Journal of Food & Bioprocess Engineering. Jun2023, Vol. 6 Issue 1, p43-48. 6p.

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  • 1-10 of  1,557 results for ""Baked products""