Effect of fibre size on the quality of fibre-enriched layer cakes

Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making

M. L. Sudha, V. Baskaran, K. Leelavathi · Food Chemistry · 2006 · 648 citations

Agriculture, Food Science, Nutritional Sciences +16

Creation and characterisation of aerated food products

Grant M. Campbell · Trends in Food Science & Technology · 1999 · 415 citations

Agriculture, Food Science, Food Engineering +5

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

Manuel Gómez, Felicidad Ronda, Pedro A. Caballero et al. · Food Hydrocolloids · 2006 · 400 citations

Agriculture, Food Science, Food Engineering +11

Studies on cake quality made of wheat–chickpea flour blends

Manuel Gómez, Bonastre Oliete, Cristina M. Rosell et al. · LWT · 2007 · 341 citations

Agriculture, Agronomy, Food Science +13

Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder

H.P. Vasantha Rupasinghe, Lu Wang, G. Huber et al. · Food Chemistry · 2007 · 253 citations

Agriculture, Food Science, Nutritional Sciences +9