Zucchini Puree as a Novel Egg Substitute in Cake: Comparing with Other Substitutes

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

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

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

UTILIZATION OF SOME FOOD PROCESSING WASTES AS A FAT REPLACERS IN CAKES

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

Chia gel as fat substitute for producing low fat cake

Production and Evaluation of Low Fat Cake Containing Flaxseed and Okra gums as a Fat Replacer

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

Fruits Puree and its Application as Fat Replacers in Biscuits