sponge cake
Selected indexed studies
- Effect of sorghum flour properties on gluten-free sponge cake. (J Food Sci Technol, 2022) [PMID:35250065]
- Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties. (Foods, 2023) [PMID:36766037]
- Upcycling date juice waste: Impact of date press cake on sponge cake quality. (Food Chem X, 2024) [PMID:39659686]
_Worker-drafted node — pending editorial review._
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Sources
- Effect of sorghum flour properties on gluten-free sponge cake. (2022) pubmed
- Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties. (2023) pubmed
- Upcycling date juice waste: Impact of date press cake on sponge cake quality. (2024) pubmed
- Optimization of gluten-free sponge cake fortified with whey protein concentrate using mixture design methodology. (2021) pubmed
- Optimization of a gluten-free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology. (2024) pubmed
- The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting. (2021) pubmed
- Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma. (2024) pubmed
- Designing a Clean Label Sponge Cake with Reduced Fat Content. (2016) pubmed
- 3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature. (2021) pubmed
- Low-calorie d-allulose as a sucrose alternative modulates the physicochemical properties and volatile profile of sponge cake. (2024) pubmed