Potential of Sponge Cake Making using Infrared-Hot Air Dried Carrot
Author:
Affiliation:
1. Department of Food Science and Technology, Toyserkan Faculty of Industrial Engineering; Bu-Ali Sina University; Hamedan Iran
2. Faculty of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12165/fullpdf
Reference20 articles.
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2. Quality evaluation and cake making potential of sun and oven dried carrot fruit;Akubor;Int. J. Biosci.,2012
3. Study on physico-chemical characteristics of pumpkin blended cake;Bhat;J Food Process. Technol.,2013
4. Use of unheated and heat-treated navy bean hulls as a source of dietary fiber in spice flavored layer cakes;Fouw;Cereal Chem.,1982
5. Carotenoids and provitamin A activity of carrot (Daucus carota L.) cultivars;Heinonen;J. Agric. Food Chem.,1990
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