نمایش نتایج جستجو برای
کلمات کلیدی: CAKE
موارد یافت شده: 8
1 - Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology (چکیده)2 - Chemical and Spectroscopic Characterization of Humic Acids Extracted from Filter Cake using Different Basic Solutions (چکیده)
3 - Application of TOPSIS to evaluate the effects of different conditions of sonication on eggless cake properties, structure, and mass transfer (چکیده)
4 - Replacement of Egg in Cake: Effect of Soy Milk on Quality and Sensory Characteristics (چکیده)
5 - The effect of different emulsifiers on the eggless cake properties containing WPC (چکیده)
6 - Silver Nanocomposite and its Antimicrobial Effect in Reducing Microbial Load of Cakes (چکیده)
7 - Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensoryproperties by mixture experimental design (چکیده)
8 - Efficient filtration system for paraffin-catalyst slurry separation (چکیده)
