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1 Macrocospic and physiochemical characterization of a sugarless and gluten-free cake enriched with fibers made from pumpkin seed (Cucurbita maxima, L.) flour and cornstarch [期刊论文]

来源：Food Science and Technology (Campinas) , 2011

作者:Cristiane Mesquita Da Silva Gorgônio, Matilde Pumar, Cheila Gonçalves Mothé

关键词:pumpkin seed flour;cake;...

使用许可:CC BY

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2 Farinha de yacon e inulina como ingredientes na formulação de bolo de chocolate [期刊论文]

来源：Food Science and Technology (Campinas) , 2004

作者:Janaína Andréa Moscatto, Sandra H. Prudêncio-ferreira, Maria Celia Oliveira Hauly

关键词:frutooligossacarídeos;bolo;...

使用许可:CC BY

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3 Farinha de yacon e inulina como ingredientes na formulação de bolo de chocolate [期刊论文]

来源：Food Science and Technology (Campinas) , 2004

作者:Janaína Andréa Moscatto, Sandra H. Prudêncio-ferreira, Maria Celia Oliveira Hauly

关键词:frutooligossacarídeos;bolo;...

使用许可:CC BY

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4 Macrocospic and physiochemical characterization of a sugarless and gluten-free cake enriched with fibers made from pumpkin seed (Cucurbita maxima, L.) flour and cornstarch [期刊论文]

来源：Food Science and Technology (Campinas) , 2011

作者:Cristiane Mesquita Da Silva Gorgônio, Matilde Pumar, Cheila Gonçalves Mothé

关键词:pumpkin seed flour;cake;...

使用许可:CC BY

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5 Elaboração de bolo com farinha de Yacon [期刊论文]

来源：Ciência Rural , 2009

作者:Claudia Severo Da Rosa;Viviani Ruffo De Oliveira;Vanessa Bordin Viera;等

关键词:Yacon;bolo;...

使用许可:CC BY

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6 Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes [期刊论文]

来源：Foods , 2022

作者:Mohamed A. Ibraheem;Ghalia Shamlan;Ibrahim A. Ababtain;等

关键词:natural gums;baking;...

使用许可:Unknown

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