EKB Journal Management System
Keywords = cakes
Number of Articles: 8
1

Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake

Volume 101, Issue 1, March 2023, Page 131-142
Hala H. Shaban; Shereen L. Nassef; Gamal S. Elhadidy
2

تقييم کيک الزبدة المحضرة بنسب مختلفة من دقيق الشوفان (Avena sativa L.) ودقيق القمح (Triticum aestivum L)

Volume 9, Issue 44, January 2023, Page 765-790
إکرام حفناوى برکات
3

ASSESSMENT OF THE KNOWLEDGE, ATTITUDES, AND PRACTICES (KAP) ABOUT CREAM BASED CAKES SAFETY AND QUALITY AMONG DIFFERENT CONSUMERS IN EGYPT

Volume 82, Issue 4, December 2022, Page 247-262
4

Nutritional, Sensory Evaluation and Biological Effect on diabetic rats of Cakes Enhanced with Pumpkin Fruit and Its Seeds

Volume 36, Issue 2, 2020, Page 41-72
Manal M. E. M. Shehata; Hanan El-sayed
5

إعداد وتقييم أطعمة خالية من الجلوتين للناس ذو الحساسية ضد القمح

Volume 27, Issue 2, July 2017, Page 73-90
ناريمان اسحق
6

UTILIZATION OF SOME FRUITS AND VEGETABLES WASTES AS A SOURCE OF DIETARY FIBERS IN CAKE MAKING

Volume 4, Issue 9, September 2013, Page 433-453
A. M. Sharoba; M. A. Farrag; A. M. A. Abd El-Salam
7

Fat Replacers and Their Applications in Food Products: A Review

Volume 4, Issue 1, June 2007, Page 29-44
8

PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.

Volume 29, Issue 11, November 2004, Page 6411-6419
A. A. Abd EI-Hamied