Production and Evaluation of Low Fat Cake Containing Flaxseed and Okra gums as a Fat Replacer
Author:
Publisher
Egypts Presidential Specialized Council for Education and Scientific Research
Link
https://ajfs.journals.ekb.eg/article_20255_d5be39311e1496d1b73d6e5d0210b94a.pdf
Cited by 4 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. Evaluation of the effect of quince seed gum and licorice on the quality properties of batter and cake;Journal of Food Measurement and Characterization;2023-06-03
2. The effect of okra (Abelmoschus esculentusl.) Powder Addition on Qualities of Gluten-free Chiffon Cake;Food Science and Technology International;2023-03-13
3. Extraction of flaxseed and Plantago Psyllium mucilage: Investigation of rheological properties and efficiency as a fat substitute for the production of low‐calorie cookies;Journal of Food Processing and Preservation;2022-08-17
4. Biological activity and development of functional foods fortified with okra (Abelmoschus esculentus);Critical Reviews in Food Science and Nutrition;2022-01-17
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