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Journal Abstract Search

168 related items for PubMed ID: 33449521

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes.
    Aydogdu A, Sumnu G, Sahin S.
    J Food Sci Technol; 2018 Feb; 55(2):667-677. PubMed ID: 29391631
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.
    Tsatsaragkou K, Papantoniou M, Mandala I.
    J Food Sci; 2015 Feb 30; 80(2):E341-8. PubMed ID: 25604540
    [Abstract] [Full Text] [Related]

  • 8. The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.
    Chan DS, Wang ST, Chen MY, Sung WC.
    Food Sci Technol Int; 2024 Jul 30; 30(5):485-494. PubMed ID: 36911975
    [Abstract] [Full Text] [Related]

  • 9. Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour.
    Segundo C, Giménez A, Lobo M, Iturriaga L, Samman N.
    Food Sci Technol Int; 2020 Mar 30; 26(2):95-104. PubMed ID: 31409127
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  • 18. Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality.
    Román L, Santos I, Martínez MM, Gómez M.
    J Food Sci Technol; 2015 Dec 30; 52(12):8188-95. PubMed ID: 26604393
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