CAKES | Nature of Cakes-Reference-Cited by-同舟云学术

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CAKES | Nature of Cakes

Published:2003 Issue: Volume: Page:751-756
ISSN:
Container-title:Encyclopedia of Food Sciences and Nutrition
language:
Short-container-title:

Author:

Cauvain S.P.

Publisher

Elsevier

Reference14 articles.

1. Technology of Cakemaking,1997

2. Sponge cake technology;Cauvain;CCFRA Review No. 2,1996

3. Bakery Food Manufacture and Quality: Water Control and Effects;Cauvain,2000

4. Baking Problems Solved;Cauvain,2001

5. Improvements in and Relating to Treatment of Grain;Cauvain,1976

Cited by 9 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. Influence of Emulsifiers and Heat Moisture Treatment of Millets on Quality of Gluten-Free Chhana Cake;The Indian Journal of Nutrition and Dietetics;2023-06-01

2. Response surface optimization of cupcake physicochemical and sensory attributes during storage period: Effect of apricot kernel flour addition;Food Science & Nutrition;2021-12-20

3. Physical, Proximate and Sensory Properties of Cake Produced using Shea Butter as Shortening;The Open Food Science Journal;2020-12-31

4. Summary of the Manufacture of Bakery Products and Their Key Characteristics;Baking Technology and Nutrition;2019-07-19

5. Effects of replacing fat by betaglucans from Ganoderma lucidum on batter and cake properties;Journal of Food Science and Technology;2018-12-04

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