szarlotka apple cake
Selected indexed studies
- Risk factors and prevention of choking. (Eur J Transl Myol, 2023) [PMID:37905785]
- Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre. (Foods, 2021) [PMID:33652587]
- Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gum. (Food Sci Technol Int, 2020) [PMID:32279573]
_Worker-drafted node — pending editorial review._
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Sources
- Risk factors and prevention of choking. (2023) pubmed
- Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. (2019) pubmed
- Custard apple puree, fructooligosaccharide and soy protein hydrolysate as alternative ingredients in low carb pound cake. (2021) pubmed
- Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre. (2021) pubmed
- Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gum. (2020) pubmed
- Recipe Development for the Kidney Patient. (2021) pubmed
- Non-isothermal kinetic study of de-oiled seeds cake of African star apple (Chrosophyllum albidum) using thermogravimetry. (2016) pubmed
- Apple peel flour instead of sugar in sponge cake: Nutritional, sensory, physical, and microbiological evaluation. (2026) pubmed
- Mechanisms Underlying Neurodegenerative Disorders and Potential Neuroprotective Activity of Agrifood By-Products. (2022) pubmed
- Quantitative Analysis of Houseflies-mediated Food Contamination with Bacteria. (2019) pubmed