The comparison of lupin milk with soy milk as an alternative egg substitute for cake production

Author:

Aslan Mine1ORCID,Bilgiçli Nermin1ORCID

Affiliation:

1. Department of Food Engineering, Engineering Faculty Necmettin Erbakan University Konya Turkey

Funder

Necmettin Erbakan Üniversitesi

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference64 articles.

1. Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation

2. Influence of Chemical Properties of Wheat-Lupine Flour Blends on Cake Quality

3. Effect of lupin flour supplementation on chemical, physical and sensory properties of Mediterranean flat bread;Alomari D. Z.;World,2013

4. Possibility of using chickpea aquafaba as egg replacer in traditional cake formulation;Aslan M.;Harran Journal of Agricultural and Food Science,2020

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