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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

170 related items for PubMed ID: 26604393

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  • 2. 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
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  • 3. 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; 58(11):4252-4262. PubMed ID: 34538908
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  • 9. 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; 56(2):914-926. PubMed ID: 30906049
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  • 11. Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter.
    Srivastava Y, Semwal AD.
    J Food Sci Technol; 2015 Dec; 52(12):8122-30. PubMed ID: 26604385
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  • 13. The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of lowfat cake.
    Khalil AH.
    Plant Foods Hum Nutr; 1998 Dec; 52(4):299-313. PubMed ID: 10426117
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  • 14. Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations.
    Majzoobi M, Mohammadi M, Mesbahi G, Farahnaky A.
    J Texture Stud; 2018 Oct; 49(5):468-475. PubMed ID: 29461634
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  • 18. Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes.
    Segundo C, Román L, Lobo M, Martinez MM, Gómez M.
    Plant Foods Hum Nutr; 2017 Dec; 72(4):365-371. PubMed ID: 28887738
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