Improvement of nutritional properties of regular and gluten-free cakes with composite flour

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

(2021) Hacer Ceylan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review

(2019) Fakhreddin Salehi   Food Science & Nutrition

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

Composite flour blends: Influence of particle size of water chestnut flour on nutraceutical potential and quality of Indian flat breads

(2017) Musarat Shafi et al.   Journal of Food Measurement and Characterization

The influence of seasonality on total fat and fatty acids profile, protein and amino acid, and antioxidant properties of traditional Italian flours from different chestnut cultivars

(2015) Lucia Morrone et al.   SCIENTIA HORTICULTURAE

Development and analysis of composite flour bread

(2014) Lakshmi Menon et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Phenols, lignans and antioxidant properties of legume and sweet chestnut flours

(2012) Alessandra Durazzo et al.   FOOD CHEMISTRY

Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice–wheat bread

(2012) Bahareh Sahraiyan et al.   FOOD HYDROCOLLOIDS

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

Effect of lupin flour incorporation on the physical and sensory properties of muffins

(2011) Syed M. Nasar-Abbas et al.   Quality Assurance and Safety of Crops & Foods

Novel antioxidants in food quality preservation and health promotion

(2010) Fereidoon Shahidi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Utilization of chestnut flour in gluten-free bread formulations

(2010) Ilkem Demirkesen et al.   JOURNAL OF FOOD ENGINEERING

Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta

(2009) Cristina Martínez-Villaluenga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidants in Bakery Products: A Review

(2008) B. Nanditha et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours

(2008) Fei Que et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Transglutaminase on Some Properties of Cake Enriched with Various Protein Sources

(2008) H. Alp et al.   JOURNAL OF FOOD SCIENCE

Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal

(2007) Olga Borges et al.   FOOD CHEMISTRY