ginger cake

Ginger Cake
GINGER CAKE ANTIOXIDANT PROFILE AND ITS OVERALL ANTIOXIDANT ACTIVITY ARE DETERMINED BY THE CAKE MAKING PROCESS
Impact of rye flour replacement in ginger cakes by buckwheat flour on acrylamide formation
Influence of various spices on acrylamide content in buckwheat ginger cakes
Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life
Antioxidant properties, acrylamide content and sensory quality of ginger cakes with different formulations.
Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates.
Analysis of the antioxidative properties and Maillard reaction products in ginger cakes enriched with rutin
Functional Properties and Maillard Reaction Product Formation in Rye-Buckwheat Ginger Cakes Enhanced with Rutin
Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes.