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11 works shown

11 works

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BOOKS

Books

4 total

Ngã̂u Hứng cùng Cake : Chiffon, mousse, cheesecake, gateaux

Đình Bình

EN

Creative Baking : Chiffon Cakes

Tan Phay Shing Susanne Ng

EN

戚风教科书 = Chiffon cake

6 more

ZH

微笑的戚风蛋糕 : 首尔清新装饰风! = Chiffon & cake

4 more

ZH

DOCUMENTS · SCRIBD

Documents

12 total

Chiffon Cake

Orange Chiffon Cake

nabamisha

Chiffon Cake Rubrics

Pj Evangelista

Banana Chiffon Cake

Chiffon Cake Hard

leroligaya

Chiffon Cake Recipe

nhoj eca yabuj

Chiffon Cake Standardized Recipe

pogikotalaga

RESEARCH ARTICLES

Research articles

12 total

Development of Shelf Stable Chiffon Cake Using Gamma Irradiation

Sirisoontaralak · LWT

Baking Characteristics of Chiffon Cake as Influenced by Microbial Transglutaminase

Wang · AACC International (American Association of Cereal Chemists)

Effect of GABA Tea on Quality Characteristics of Chiffon Cake

Lee · Cereal Chemistry

Lovelight Chocolate Chiffon Cake: Remembering a Post War Australian Childhood and an American Chocolate Cake

Adams · New Writing

Chiffon Cake-derived Hierarchically Porous Carbon with Efficient Microwave Absorption Properties

Jiang · Journal of Materials Science Materials in Electronics

Young Corn Ear Enhances Nutritional Composition and Unchanged Physical Properties of Chiffon Cake

Rosli · APCBEE Procedia

Physical and Sensory Characteristics of Chiffon Cake Prepared with Erythritol as Replacement for Sucrose

Lin · Institute of Food Technologists

Studies on the Development and Quality of Fish Chiffon Cake and its Storage Stability

Pi · Journal of Aquatic Food Product Technology

Qualities of Chiffon Cake Prepared with Indigestible Dextrin and Sucralose as Replacement for Sucrose

Lin · AACC International (American Association of Cereal Chemists)

Textural and Sensory Characteristics of Rice Chiffon Cake Formulated with Sugar Alcohols instead of Sucrose

Kim · Journal of Food Quality

Physicochemical, Antioxidant and Sensory Characteristics of Chiffon Cake Prepared with Black Rice as Replacement for Wheat Flour

Mau · LWT

Impact of Using Whole Chestnut Flour as a Substitute for Cake Flour on Digestion, Functional and Storage Properties of Chiffon Cake: A Potential Application Study

Zeng · Food Chemistry