Search results: Sage Journals

Restricted accessResearch articleFirst published July, 2024

The effect of okra ( Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake

Der-Sheng Chan, Shang-Ta Wang, Mei-Yan Chen [...]

Food Science and Technology International

Restricted accessResearch articleFirst published June, 2008

Evaluation and Control of the Risk of Foodborne Pathogens and Spoilage Bacteria Present in Awa-Uirou,a Sticky Rice Cake Containing Sweet Red Bean Paste

Naoki Okahisa, Yasuhiro Inatsu, Vijay K. Juneja [...]

Foodborne Pathogens and Disease

Restricted accessResearch articleFirst published April, 2009

Improvement of Quality of Gluten-free Layer Cakes

F. Ronda, M. Gómez, P.A. Caballero [...]

Food Science and Technology International

Restricted accessResearch articleFirst published August, 1973

Supposed Remains of Rice (Oryza SP.) in the Terracotta Cakes and Pai at Kalibangan,Rajasthan

Vishnu-Mittre , R. Savithri

Journal of Palaeosciences

Restricted accessResearch articleFirst published July, 2025

Improvement of nutritional properties of regular and gluten-free cakes with composite flour

Tekmile Cankurtaran-Kömürcü, Nermin Bilgiçli

Food Science and Technology International

Restricted accessResearch articleFirst published October, 2019

The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

Sabina Karp, Jarosław Wyrwisz, Marcin Andrzej Kurek [...]

Food Science and Technology International

Restricted accessResearch articleFirst published June, 2023

The Glycemic Index of Indica and Japonica Subspecies Parboiled Rice Grown in Italy and the Effect on Glycemic Index of Different Parboiling Processes

Mariangela Rondanelli, Riccardo Anselmo Ferrario, Gaetan Claude Barrile [...]

Journal of Medicinal Food

Restricted accessResearch articleFirst published October, 2020

Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gum

Masoumeh Azari, Saeedeh Shojaee-Aliabadi, Hedayat Hosseini [...]

Food Science and Technology International

Restricted accessResearch articleFirst published December, 2000

Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products Evaluación del uso de harina de avena en sustitución de la mantequilla y crema de coco en productos de pastelería

G.E. Inglett, S. Maneepun, N. Vatanasuchart

Food Science and Technology International

Restricted accessResearch articleFirst published April, 2000

India's Agricultural Exports

S.K. Goyal, R.N. Pandey, J.P. Singh

Foreign Trade Review

Restricted accessResearch articleFirst published July, 2024

The effect of okra ( Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake

Der-Sheng Chan, Shang-Ta Wang, Mei-Yan Chen [...]

Food Science and Technology International

Restricted accessResearch articleFirst published June, 2008

Evaluation and Control of the Risk of Foodborne Pathogens and Spoilage Bacteria Present in Awa-Uirou,a Sticky Rice Cake Containing Sweet Red Bean Paste

Naoki Okahisa, Yasuhiro Inatsu, Vijay K. Juneja [...]

Foodborne Pathogens and Disease

Restricted accessResearch articleFirst published April, 2009

Improvement of Quality of Gluten-free Layer Cakes

F. Ronda, M. Gómez, P.A. Caballero [...]

Food Science and Technology International

Restricted accessResearch articleFirst published August, 1973

Supposed Remains of Rice (Oryza SP.) in the Terracotta Cakes and Pai at Kalibangan,Rajasthan

Vishnu-Mittre , R. Savithri

Journal of Palaeosciences

Restricted accessResearch articleFirst published July, 2025

Improvement of nutritional properties of regular and gluten-free cakes with composite flour

Tekmile Cankurtaran-Kömürcü, Nermin Bilgiçli

Food Science and Technology International

Restricted accessResearch articleFirst published October, 2019

The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

Sabina Karp, Jarosław Wyrwisz, Marcin Andrzej Kurek [...]

Food Science and Technology International

Restricted accessResearch articleFirst published June, 2023

The Glycemic Index of Indica and Japonica Subspecies Parboiled Rice Grown in Italy and the Effect on Glycemic Index of Different Parboiling Processes

Mariangela Rondanelli, Riccardo Anselmo Ferrario, Gaetan Claude Barrile [...]

Journal of Medicinal Food

Restricted accessResearch articleFirst published October, 2020

Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gum

Masoumeh Azari, Saeedeh Shojaee-Aliabadi, Hedayat Hosseini [...]

Food Science and Technology International

Restricted accessResearch articleFirst published December, 2000

Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products Evaluación del uso de harina de avena en sustitución de la mantequilla y crema de coco en productos de pastelería

G.E. Inglett, S. Maneepun, N. Vatanasuchart

Food Science and Technology International

Restricted accessResearch articleFirst published April, 2000

India's Agricultural Exports

S.K. Goyal, R.N. Pandey, J.P. Singh

Foreign Trade Review