279 related articles for article (PubMed ID: 30042578)
1. Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation.
Agrahar-Murugkar D; Zaidi A; Dwivedi S
J Food Sci Technol; 2018 Jul; 55(7):2621-2630. PubMed ID: 30042578
[TBL] [Abstract][Full Text] [Related]
2. Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake.
Abhay Kumar N; Prasada Rao UJS; Jeyarani T; Indrani D
J Texture Stud; 2017 Oct; 48(5):439-449. PubMed ID: 28967226
[TBL] [Abstract][Full Text] [Related]
3. Improvement of nutritional properties of regular and gluten-free cakes with composite flour.
Cankurtaran-Kömürcü T; Bilgiçli N
Food Sci Technol Int; 2023 Nov; ():10820132231211929. PubMed ID: 37926981
[TBL] [Abstract][Full Text] [Related]
4. Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.
Sung WC; Chiu ET; Sun A; Hsiao HI
J Food Sci; 2020 Mar; 85(3):545-555. PubMed ID: 31999371
[TBL] [Abstract][Full Text] [Related]
5. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
Miranda-Villa PP; Mufari JR; Bergesse AE; Calandri EL
J Food Sci; 2019 Jan; 84(1):147-153. PubMed ID: 30569476
[TBL] [Abstract][Full Text] [Related]
6. The effect of okra (
Chan DS; Wang ST; Chen MY; Sung WC
Food Sci Technol Int; 2024 Jul; 30(5):485-494. PubMed ID: 36911975
[TBL] [Abstract][Full Text] [Related]
7. Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.
Tomić J; Škrobot D; Popović L; Dapčević-Hadnađev T; Čakarević J; Maravić N; Hadnađev M
Food Technol Biotechnol; 2022 Dec; 60(4):488-498. PubMed ID: 36816875
[TBL] [Abstract][Full Text] [Related]
8. Application of TOPSIS to evaluate the effects of different conditions of sonication on eggless cake properties, structure, and mass transfer.
Movahhed MK; Mohebbi M; Koocheki A; Milani E; Ansarifar E
J Food Sci; 2020 May; 85(5):1479-1488. PubMed ID: 32395876
[TBL] [Abstract][Full Text] [Related]
9. Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients.
Agrahar-Murugkar D; Gulati P; Kotwaliwale N; Gupta C
J Food Sci Technol; 2015 Aug; 52(8):5129-37. PubMed ID: 26243934
[TBL] [Abstract][Full Text] [Related]
10. Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design.
Rahmati NF; Mazaheri Tehrani M
J Food Sci Technol; 2014 Sep; 51(9):1697-710. PubMed ID: 25190826
[TBL] [Abstract][Full Text] [Related]
11. Investigation of the Effect of Different Seed Flours on Gluten-Free Products: Baton Cake Production, Characterization, and TOPSIS Application.
Dedebas T; Cebi N
Foods; 2024 Mar; 13(6):. PubMed ID: 38540954
[TBL] [Abstract][Full Text] [Related]
12. Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (
Barakat H
Foods; 2021 Mar; 10(4):. PubMed ID: 33801774
[TBL] [Abstract][Full Text] [Related]
13. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
Singh M; Byars JA; Liu SX
J Food Sci; 2015 Jun; 80(6):E1229-34. PubMed ID: 25922214
[TBL] [Abstract][Full Text] [Related]
14. Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.
Majzoobi M; Vosooghi Poor Z; Mesbahi G; Jamalian J; Farahnaky A
J Texture Stud; 2017 Dec; 48(6):616-623. PubMed ID: 28543050
[TBL] [Abstract][Full Text] [Related]
15. The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.
Hamzehpour R; Dastgerdi AA
Int J Food Sci; 2023; 2023():6042636. PubMed ID: 37350795
[TBL] [Abstract][Full Text] [Related]
16. Use of baru (Brazilian almond) waste from physical extraction of oil to produce gluten free cakes.
Pineli Lde L; de Aguiar LA; de Oliveira GT; Botelho RB; Ibiapina Mdo D; de Lima HC; Costa AM
Plant Foods Hum Nutr; 2015 Mar; 70(1):50-5. PubMed ID: 25577329
[TBL] [Abstract][Full Text] [Related]
17. Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties.
Sallam YI; El-Salam EAEA; Abaza AG
Acta Sci Pol Technol Aliment; 2021; 20(1):67-78. PubMed ID: 33449521
[TBL] [Abstract][Full Text] [Related]
18. The effects of quinoa and okra incorporation on the quality of diet cake.
Shobeiri M; Elhami Rad AH; Sheikholeslami Z; Zenozian MS; Saeedi Asl MR
Food Sci Technol Int; 2023 Jun; 29(4):417-427. PubMed ID: 36706792
[TBL] [Abstract][Full Text] [Related]
19. Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.
Bozdogan N; Kumcuoglu S; Tavman S
J Food Sci Technol; 2019 Feb; 56(2):683-694. PubMed ID: 30906026
[TBL] [Abstract][Full Text] [Related]
20. Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours.
Santamaría Gómez JM; Salinas-Moreno Y; Sigüenza López R; Espino HS; López IG; Rodríguez AC; González IA
Food Sci Technol Int; 2023 Apr; ():10820132231166723. PubMed ID: 37093761
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
