Sensory and Physical Evaluation of Cakes Substituted with Whole Zucchini and Kiwi Puree as Fat Replacers

Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders

Fortification of Cake with Sweet Potato and Beetroot Flour as Natural Antioxidant During Storage

PHYSICO CHEMICAL NUTRITIONAL AND SENSORY PROPERTIES OF CAKE BASED ON BROKEN RICE AND SWEET POTATO COMPOSITE FLOUR

Effect of Chickpea Substitute on the Quality Characteristics of Biscuits and Cake

Effect of using Non-dairy creamer as a fat substitution on quality properties of cake

Chia gel as fat substitute for producing low fat cake

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

Physicochemical, Sensory and Cooking Qualities of Gluten-free Functional Noodles as a Result of Addition of Date Press Cake

EFFECT OF SUCROSE SUBSTITUTION WITH JAGGERY SUGAR ON THE PHYSICOCHEMICAL PROPERTIES OF CAKE