BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE
Open Access
- 1 January 2018
- journal article
- Published by Scientific Web Journals (SWJ) in Food and Health
- p. 254-263
- https://doi.org/10.3153/fh18025
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
- Effects of Amount of Batter in Baking Cup on Muffin QualityInternational Journal of Food Engineering, 2015
- Determination of sponge cake volume with a mathematical methodQuality Assurance and Safety of Crops & Foods, 2015
- Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtusCyTA - Journal of Food, 2010
- Effect of Barley Flour Incorporation on the Instrumental Texture of Sponge CakeInternational Journal of Food Properties, 2009
- Physical and Sensory Properties of Regular and Reduced‐Fat Pound Cakes with Added Amaranth FlourCereal Chemistry Journal, 2008
- Characterization of polyphenoloxidase (PPO) and total phenolic contents in medlar (Mespilus germanica L.) fruit during ripening and over ripeningFood Chemistry, 2008
- Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake battersFood Chemistry, 2007
- Determination of nutritional and physical properties of myrtle (Myrtus communis L.) fruits growing wild in TurkeyJournal of Food Engineering, 2007
- Effect of storage temperature on phenolics stability in hawthorn (Crataegus pinnatifida var. major) fruits and a hawthorn drinkFood Chemistry, 2006
- Antinociceptive and anti-inflammatory effects of Elaeagnus angustifolia fruit extractJournal of Ethnopharmacology, 2000