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  1. 201
    Evaluation of Cake Doughnuts Fortified with Distiller's Spent Grain
    by Stojkov, Maria
    Published 1984
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  2. 202
    The Cake’s Not Worth the Candle: On Samaritan Duties and Political Obligation
    by Martin, Paul A.
    Published 2016
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  3. 203
    Fatty acid composition and other characteristics of shortened cakes
    by Mafuleka, Mercy Mnyembezi
    Published 2019
    Subjects: “...Cake -- Analysis...”
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  4. 204
    EVALUATION OF THE FLOCCULATION EFFICIENCY OF Chlorella vulgaris MEDIATED BY Moringa oleifera SEED UNDER DIFFERENT FORMS: FLOUR, SEED CAKE AND EXTRACTS OF FLOUR AND CAKE
    “... out flocculation efficiently (93%). The use of flour extracts and cake extracts generated the best...”
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    Article
  5. 205
    PENGGUNAAN PASTA UBI KAYU (Manihot esculenta Crantz) SEBAGAI BAHAN BAKU PEMBUATAN CAKE (KAJIAN TEKNIK PEMBUATAN CAKE DAN JENIS LEMAK)
    by Mellinda Yunieta, Aji Sutrisno
    Published 2018-04-01
    Subjects: “...cake...”
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    Article
  6. 206
    PENELUSURAN SEJARAH, FILOSOFI DAN BUDAYA MAKAN KUE GEPLAK KHAS BETAWI
    by Kezia Elsty, Zayyini Nahdlah
    Published 2020-12-01
    Subjects: “...betawi geplak cake...”
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    Article
  7. 207
    Technological properties of amaranth cake as a component of mixed fodders
    Subjects: “...technological properties, amaranth, cake, granulation modes, mixed fodder...”
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    Article
  8. 208
    Evaluation of product characteristics and consumer acceptance of okara chiffon cake
    by Shih-Fei Sun, 孫詩斐
    Published 2019
    “... production of the remaining okara chiffon cake prepared. Okara is rich in water and nutrients: Crude fiber...”
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  9. 209
    Effect of different protein powders on the quality of eggless chiffon cake
    by Lin,Xiao-Yun, 林筱芸
    Published 2019
    “...碩士 === 國立高雄餐旅大學 === 飲食文化暨餐飲創新研究所 === 107 === Egg is one of the important ingredients in cake...”
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  10. 210
    Effect of Tamarindus indica L. on qualities of gluten-free cake
    by Tseng, Yi-Wen, 曾意雯
    Published 2019
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  11. 211
    Effects of Carbonized Bamboo Charcoal the Aging of Chiffon Cake Starch
    by TSAI-CHEN-CHANG, 蔡振彰
    Published 2018
    “... carbonized bamboo charcoal on the properties of gluten cake starch aging, and added bamboo charcoal during...”
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  12. 212
    A Study of Visual Design for Taiwan Bride Cake's Package
    by CHAO, CHEN-MING, 趙辰鳴
    Published 2018
    “... of efficiency. However, the Taiwan bride cake is still one of the most important gifts for friends and families...”
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  13. 213
    Tourists on Taiwan's Staple Packaging Preferences and Creativity- The pineapple cake
    by XIE,LU-XUAN, 謝璐暄
    Published 2013
    “... specialties. In this study, the highest sales of pineapple cakes as the research object, through a literature...”
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  14. 214
    Properties and Narrative of Animation 《Don’t touch the cake!》Creation Discourse
    by CIOU,SIANG-TING, 邱湘婷
    Published 2018
    “... discussion on classifing props by its functions. The animation 《Don’t touch the cake!》 created by researcher...”
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  15. 215
    Effect of chia seeds flour on qualities of gluten-free cake
    by Chiu, En-Ting, 邱恩亭
    Published 2018
    “... in the batter’s properties relating to the technological and nutritional quality of gluten-free cakes. In terms...”
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  16. 216
    Residual characteristics of etofenprox in the processing stages of rice cakes and cookies.
    by HyeSu Lee, Moo-Hyeog Im
    Published 2021-01-01
    “...The changes in residual amounts of an insecticide (etofenprox) in processed rice cakes and cookies...”
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    Article
  17. 217
    Perancangan Branding UMKM Mr & Mrs Cake Shop Lombok
    by Sandi Justitia Putra, Yenni Hartini
    Published 2021-06-01
    “...Mr & Mrs Cake Shop merupakan salah satu UMKM yang memproduksi berbagai macam jenis cake, cupcake...”
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    Article
  18. 218
    Cultural Value In The Making Of Brunei Ethnic Traditional Cake In Sabah
    by Surayah Hj Bungsu, Humin Jusilin
    Published 2021-08-01
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    Article
  19. 219
    Numerical modelling of powder caking at REV scale by using DEM
    “...This work deals with numerical simulation of powder caking process caused by capillary condensation...”
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    Article
  20. 220
    Evaluation of the Drying Kinetics of the Cake from Linseed Oil Extraction
    “... in the preservation of biological products, the present study evaluated the drying kinetics of the cake obtained from...”
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    Article
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