Development of cake by using persimmon fruit (Diospyros kaki) as a fat replacer and its chemical and structural profile analysis-Reference-Cited by-同舟云学术

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Development of cake by using persimmon fruit (Diospyros kaki) as a fat replacer and its chemical and structural profile analysis

Published:2023-03 Issue: Volume:178 Page:114601
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Dipti Saumya,Kumari Anjana,Kaur Naman^ORCID,Tripathi Abhishek Dutt,Agarwal Aparna^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Official Method of Analysis: Association of Analytical Chemists,2012

2. Physicochemical characteristics of persimmon puree and its utilization in cupcake;Abdallah;Zagazig Journal of Agricultural Research,2017

3. Cooking with applesauce (Spanish);Anding,2008

4. Official methods of analysis of the association of official analytical chemists,2000

5. Role of pH in cake baking;Ash;Baker’s Digest,1973

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unlocking the potential of persimmons: A comprehensive review on emerging technologies for post-harvest challenges, processing innovations, and prospective applications;Food Chemistry;2024-11

2. Effect of Persimmon (Diospyros kaki Thunb.) Powder and Quince (Cydonia oblonga) Seed Mucilage on Physical, Chemical, Textural and Sensory Properties of Turkish Noodles;Akademik Gıda;2023-12-31

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