Improvement of functional cake formulation using Jerusalem artichoke flour as inulin source and resistant starch (RS4)

Jujube (Zizyphus lotus L.): Benefits and its effects on functional and sensory properties of sponge cake

(2020) Hanen Najjaa et al.   PLoS One

Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup

(2020) Tekmile Cankurtaran et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution

(2020) Rafael Grassi de Alcântara et al.   JOURNAL OF FOOD QUALITY

Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration

(2019) Andrea Díaz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackers

(2019) Ezgi Ozgoren et al.   Journal of Food Measurement and Characterization

A new mixed bread formula with improved physicochemical properties by using hull-less barley flour at the presence of guar gum and ascorbic acid

(2018) Zahra Sheikholeslami et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of in vitro cold stress on two banana genotypes based on physio-biochemical Evaluation

(2018) M.T. El-Mahdy et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

(2017) Ayca Aydogdu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

USE OF JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS ) TUBERS AS A NATURAL SOURCE OF INULIN IN CAKES

(2012) ILYAS CELIK et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of different fibers on batter and gluten-free layer cake properties

(2012) Márcia Arocha Gularte et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enrichment of gluten-free cakes with lupin (Lupinus albusL.) or buckwheat (Fagopyrum esculentumM.) flours

(2011) Hacer Levent et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals

(2011) Annelisse Aigster et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

(2010) Mohamed Elleuch et al.   FOOD CHEMISTRY

Effect of Barley Flour Incorporation on the Instrumental Texture of Sponge Cake

(2010) Mahesh Gupta et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

(2010) Gulum Sumnu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of fibre size on the quality of fibre-enriched layer cakes

(2009) Manuel Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Studies on cake quality made of wheat–chickpea flour blends

(2007) Manuel Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY