Sage Journals: Discover world-class research

Retricted access

Research article

First published 2017-3

Influence of baking conditions on the quality attributes of sponge cake

M Micaela Ureta, Daniela F Olivera, Viviana O Salvadori

Food Science and Technology International

Retricted access

Research article

First published 2018-9

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies

Elena Diez-Sánchez, Empar Llorca, Amparo Quiles [...]

Food Science and Technology International

Retricted access

Other

First published 2003-04

Effect of Sodium Lauryl Sulphate on the Texture of Sponge Cake

Hardeep Singh Gujral, C. M. Rosell

Food Science and Technology International

Retricted access

Research article

First published 2025

Apple peel flour instead of sugar in sponge cake: Nutritional,sensory,physical,and microbiological evaluation

Vilma Quitral, Matías Cueto, María-Teresa Pérez [...]

Food Science and Technology International

Retricted access

Research article

First published 2020-3

Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour

Cristina Segundo, Alejandra Giménez, Manuel Lobo [...]

Food Science and Technology International

Retricted access

Research article

First published 1989-04

Taste discrimination of traditional and 'health' modified recipes

Jaya Chauhan

Perspectives in Public Health

Retricted access

Research article

First published 2013-04

Effects of Hydraulic Retention Time on Organic and Nitrogen Removal in a Sponge-Membrane Bioreactor

Bui Xuan Thanh, Håkan Berg, Le Nguyen Tuyet Nguyen [...]

Environmental Engineering Science

Free access

Research article

First published 2017-5

New Fluvirucinins C 1 and C 2 Produced by a Marine Derived Actinomycete

Margarida Costa, Paz Zúñiga, Ana M Peñalver [...]

Natural Product Communications

Search results