Influence of Spent Coffee Ground as Fiber Source on Chemical, Rheological and Sensory Properties of Sponge Cake
Author:
Publisher
Science Alert
Subject
Agronomy and Crop Science
Link
https://www.scialert.net/fulltext/?doi=pjbs.2019.273.282&org=11
Cited by 7 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. Innovative technologies used to convert spent coffee grounds into new food ingredients: Opportunities, challenges, and prospects;Future Foods;2023-12
2. Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance;Future Foods;2023-12
3. The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification;ACS Omega;2023-09-11
4. Potential Uses of Spent Coffee Grounds in the Food Industry;Foods;2022-07-12
5. Use of wheat flour and spent coffee grounds in the production of cookies with high fiber and antioxidant content: Effects of spent coffee grounds ratio on the product quality;IOP Conference Series: Earth and Environmental Science;2021-12-01
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