1. Improvement of Physicochemical and Nutritional quality of sponge cake fortified with microwave-air dried quince pomace;Anvar;Iranian Food Science and Technology Research Journal,2019
2. The effect of spinach powder and egg-shell powder on physicochemical and edible qualities of gluten-free cake;Asghari-pour;Journal of Nutrition and Food Security,2020
3. Obtaining and characterization of olive (Olea europaea L.) pomace flour: An investigation on its applicability in gluten‐free cake formulations added with xanthan;Balbinot Filho;Journal of Food Processing and Preservation,2022
4. Effect of walnut flour addition on rheological, thermal and microstructural properties of a gluten free-batter;Burbano;Lebensmittel-Wissenschaft und -Technologie,2022
5. Gluten‐free cakes with walnut flour: A technological, sensory, and microstructural approach;Burbano;International Journal of Food Science and Technology,2022