Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes

Author:

Hopkin LaurenORCID,Broadbent Hannah,Ahlborn Gene J.ORCID

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference37 articles.

1. AACC. (2000). AACC Approved Methods of Analysis. In (11th Edition ed.). St. Paul, MN, U.S.A.: Cereals & Grain Association.

2. Abimbola, N. (2017). Production, microbial and sensory qualities of biscuits produced from wheat-coconut-almond flour blend. 2, 2455-4898.

3. The Psychology of Cupcakes;Adleman,2012

4. Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten-free breads;Ahlborn;Cereal Chemistry Journal,2005

5. Mechancial properties of cellular solids;Ashby;Metallurgical Transactions. A, Physical Metallurgy and Materials Science,1983

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