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February 8, 2024Food Science & NutritionOpen Access

Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology

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Authors

MMMahshad MadadiSRSahar RoshanakFSFakhri Shahidi

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Madadi et al. (2024) studied this question.

synapsesocial.com/papers/68e7b3e7b6db64358770e06bhttps://doi.org/10.1002/fsn3.3977
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  1. 1Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach2014 · 29 citations
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  3. 3Effects of Rye Bread Enriched with Green Tea Extract on Weight Maintenance and the Characteristics of Metabolic Syndrome Following Weight Loss: A Pilot Study2014 · 29 citations