Concepedia
Food and Bioprocess Technology · 2013 · 110 citations · 27 references
Open access
AgricultureFood ScienceNutritionCereal ScienceFood ProcessingHuman NutritionBubble DynamicsCake StructureFood Texture ChemistryFood TexturizationBubble DistributionBubble Size DistributionCake Mechanical PropertiesCake PuffinessFat-flavor Interactions
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Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes
Felicidad Ronda · Food Chemistry · 2004 · 210 citations
Pharmacy, Biochemistry, Food Science +12
Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter
Raquel Baixauli, T. Sanz, Ana Salvador et al. · Journal of Cereal Science · 2007 · 164 citations
Agriculture, Food Science, Food Processing +12
Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response
T. Sanz, Ana Salvador, Raquel Baixauli et al. · European Food Research and Technology · 2009 · 163 citations
Agriculture, Food Science, Food Analysis +11
Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose
S. Martínez-Cervera, T. Sanz, Ana Salvador et al. · LWT · 2011 · 155 citations
Agriculture, Food Science, Materials Science +9
Effect of inulin as a fat replacer on texture and sensory properties of muffins
Susann Zahn, Franziska Pepke, Harald Rohm · International Journal of Food Science & Technology · 2010 · 153 citations
Agriculture, Food Science, Nutrition +13