Výsledky vyhledávání - "pumpkin cake"

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Optimization of Quinoa and Soy Milk for Steamed Pumpkin Cake Using Response Surface Methodology

Autor: Adisak Akesowan, Usamas Jariyawaranugoon

Publikováno v: Indonesian Food Science & Technology Journal; Vol. 5 No. 1 (2021): Vol 5 No 1, December 2021; 6-11

This present study aimed to enhance nutrients and reduce fat content in steamed pumpkin cakes. Two independent variables, including quinoa (30−80% w/w by pumpkin weight) and soymilk (15−60% w/w by coconut milk weight), were studied using response

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4321b3abedb83907194f64f304a62f97
https://online-journal.unja.ac.id/ifstj/article/view/14673

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Physical properties of corn extrudates with the addition of pumpkin cake produced by supercritical \(CO_{2}\) extrusion

Autor: Faletar, Ana

Cilj ovog rada je bio utvrditi utjecaj procesa superkritične \(CO_{2}\) ekstruzije na svojstva smjesa kukuruzne krupice i odmašćene pogače buče. Omjeri smjesa kukuruzne krupice i odmašćene pogače buče korištenih u ovom istraživanju bili su

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a041da52a4782dd19157a89ea262c73a
https://repozitorij.ptfos.hr/islandora/object/ptfos:1176

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Influence of the Addition of Defatted Pumpkin Cake On The Chemical Properties Of Corn Snacks

Autor: Panak Balentić, Jelena, Košpo, Emira, Ačkar, Đurđica, Jozinović, Antun, Babić, Jurislav, Miličević, Borislav, Grec, Marijana, Šubarić, Drago

Extruded snack products are one of the most popular snacks all over the world, since they are tasty and easy to consume regarding chewing and preparation. Because they are not nutritionally rich products, there is a challenge for food industry to imp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::f49c0cfbdfd24176a8695038505408dd
https://www.bib.irb.hr/895498

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