semolina cake basbousa
Selected indexed studies
- Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta. (Molecules, 2022) [PMID:36234886]
- A comprehensive review of the implementation of hazard analysis critical control point (HACCP) to the production of flour and flour-based products. (Crit Rev Food Sci Nutr, 2005) [PMID:16130413]
- Microwave assisted saponification (MAS) followed by on-line liquid chromatography (LC)-gas chromatography (GC) for high-throughput and high-sensitivity determination of mineral oil in different cereal-based foodstuffs. (Food Chem, 2016) [PMID:26593464]
_Worker-drafted node — pending editorial review._
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Sources
- Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta. (2022) pubmed
- A comprehensive review of the implementation of hazard analysis critical control point (HACCP) to the production of flour and flour-based products. (2005) pubmed
- Microwave assisted saponification (MAS) followed by on-line liquid chromatography (LC)-gas chromatography (GC) for high-throughput and high-sensitivity determination of mineral oil in different cereal-based foodstuffs. (2016) pubmed
- Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) Kernel Hardness: II. Implications for End-Product Quality and Role of Puroindolines Therein. (2013) pubmed
- Fortification of Durum Wheat Pasta with Nut Oil Cake: Effects on Nutritional and Technological Properties. (2025) pubmed