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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

162 related items for PubMed ID: 26604385

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  • 2. Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar.
    Xing L, Niu F, Su Y, Yang Y.
    J Sci Food Agric; 2016 Apr; 96(6):2047-54. PubMed ID: 26108173
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  • 5. Influence of functional ingredients on starch gelatinization in sponge cake batter.
    Goranova Z, Marudova M, Baeva M.
    Food Chem; 2019 Nov 01; 297():124997. PubMed ID: 31253298
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  • 6. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties.
    Kırbaş Z, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb 01; 56(2):914-926. PubMed ID: 30906049
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  • 12. Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake.
    Maravić N, Škrobot D, Dapčević-Hadnađev T, Pajin B, Tomić J, Hadnađev M.
    Foods; 2022 Jul 06; 11(14):. PubMed ID: 35885235
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  • 15. Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products.
    De Angelis D, Latrofa V, Squeo G, Pasqualone A, Summo C.
    J Sci Food Agric; 2024 Jan 30; 104(2):1190-1199. PubMed ID: 37752603
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  • 17. Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality.
    Chompoorat P, Rayas-Duarte P, Hernández-Estrada ZJ, Phetcharat C, Khamsee Y.
    J Food Sci Technol; 2018 Dec 30; 55(12):4937-4944. PubMed ID: 30482989
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  • 19. Effect of the order of incorporation of cake ingredients on the formation of batter and the final properties: contribution of the addition of pea flour.
    Monnet AF, Jeuffroy MH, Villemejane C, Michon C.
    J Food Sci Technol; 2021 Nov 30; 58(11):4252-4262. PubMed ID: 34538908
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  • 20. Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanism.
    Qian X, Sun B, Gu Y, Ma S, Wang X.
    Int J Biol Macromol; 2023 May 31; 238():124139. PubMed ID: 36958455
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