Characterization of sponge cake baking in an instrumented pilot oven by Alain Sommier, Elisabeth Dumoulin, Imen Douiri, Christophe Chipeau

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The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana Flours by Fenny Indah Sari, Hotnida Sinaga, Linda Masniary Lubis

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The use of candelilla wax/canola oil oleogel in the formulation of sponge cake bread improves morphostructural and sensory properties by Alejandro Martínez-Velasco, Daniel Trujillo-Ramírez, Guadalupe Bustos-Vázquez, Clara Cervantes-Arista

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EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY by PETYA N. RAEVA, MARIANNA R. BAEVA, DIMITAR R. DIMITROV

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Optimization Formulation of Semi-Finished Sponge Cake by Marinina E., Sadygova M., Kirillova T., Kanevskaya I.

Subjects: “…sponge cake…”
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