المؤلفون: Han Wu, Bin Li, Maria Corradini, Liang Zhong, Jianzhong Zhou, Xiaoli Liu

المصدر: Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-17 (2024)

مصطلحات موضوعية: Soy protein isolate, Molecular binding, Food ingredient, Chiffon cake, Antioxidant activity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2661-8974

URL الوصول: https://doaj.org/article/cfaa3cdcc8724eee8263320f610e2cfc

المؤلفون: YANG Binhuang, HUANG Yulan, DAI Congjie, WANG Baobei

المصدر: Shipin yu jixie, Vol 40, Iss 1, Pp 152-157 (2024)

مصطلحات موضوعية: euglena gracilis, chiffon cake, antioxidant activity, texture properties, sensory evaluation, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.ifoodmm.com/spyjxen/article/abstract/20240124; https://doaj.org/toc/1003-5788

URL الوصول: https://doaj.org/article/94364f461d3548f286c6414e10aa2b2c

المؤلفون: Suminya Teeta, Mali Sarobol, Wanida Pharanat, Narissara Muangtha, Yanisa Poratoso

المصدر: Food Agricultural Sciences and Technology (FAST), Vol 9, Iss 2, Pp 66-78 (2023)

مصطلحات موضوعية: green banana flour, chiffon cake, color, texture, Agriculture

وصف الملف: electronic resource

Relation: https://ph02.tci-thaijo.org/index.php/stej/article/view/248981/168937; https://doaj.org/toc/2822-1001; https://doaj.org/toc/2822-101X

URL الوصول: https://doaj.org/article/ea0cf79001e1419fa60558385b86c62e

المؤلفون: FAN Guangqi, LIU Xiaolan, ZHENG Xiqun, WANG Juntong, ZHAO Wanhong

المصدر: Shipin yu jixie, Vol 39, Iss 10, Pp 197-205,216 (2023)

مصطلحات موضوعية: corn glutelin, foam ability, chiffon cake, texture, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.ifoodmm.com/spyjxen/article/abstract/20231030; https://doaj.org/toc/1003-5788

URL الوصول: https://doaj.org/article/b1d7d87bd9db4c0ba63fa3f6dfb0ebab

المؤلفون: Lulu LIU, Wenxuan CHEN, Xiaohui LIU, Shile LI, Zhihao XU, Hongbin CHEN, Zongping ZHENG, Baobei WANG

المصدر: Shipin gongye ke-ji, Vol 43, Iss 19, Pp 76-83 (2022)

مصطلحات موضوعية: haematococcus pluvialis, chiffon cake, astaxanthin, nutrients, antioxidant activity, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/427bc04abed34310af0afd46cdeb1634

المؤلفون: Bimo Bimo, Saptariana Saptariana, Rosidah Rosidah, Wahyuningsih Wahyuningsih

المصدر: Teknobuga, Vol 10, Iss 2, Pp 150-158 (2022)

مصطلحات موضوعية: chiffon cake, tepung kulit buah naga merah, vitamin c, flavonoid, Hospitality industry. Hotels, clubs, restaurants, etc. Food service, TX901-946.5

وصف الملف: electronic resource

Relation: https://journal.unnes.ac.id/nju/index.php/teknobuga/article/view/37543; https://doaj.org/toc/2085-4056; https://doaj.org/toc/2528-7087

URL الوصول: https://doaj.org/article/a2da5d22dc054330818de51bce7784bf

المؤلفون: ZHANG Min-hua, ZHENG Zong-ping, CHEN Hong-bin, WANG Bao-bei, MA Li-na, LI Jin-gui

المصدر: Shipin yu jixie, Vol 38, Iss 8, Pp 182-187 (2022)

مصطلحات موضوعية: yam powder, xylitol, chiffon cake, texture, quality, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.ifoodmm.com/spyjxen/article/abstract/20220831; https://doaj.org/toc/1003-5788

URL الوصول: https://doaj.org/article/2d2fb84a18bc463b8395fff5c602feb3

المؤلفون: Jie TIAN, Ruilin SUN, Junhua LI, Zhiwei QIAN

المصدر: Shipin gongye ke-ji, Vol 43, Iss 14, Pp 155-162 (2022)

مصطلحات موضوعية: potato powder, green tea powder, xylitol, chiffon cake, quality, oxidation resistance, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/f19bf542e4fb40e2a70ee3bb27c88fad

المؤلفون: Nasution, Lily Maryam, Hasibuan, Jumjuma, Novita , Vivianti, Benazira , Aulia

المصدر: Jurnal Ilmiah Madiya (Masyarakat Mandiri Berkarya) ; Vol. 3 No. 2 (2022): Edisi November 2022; 42-47 ; 2775-779X

مصطلحات موضوعية: pelatihan pendampingan, chiffon cake, sosial media

وصف الملف: application/pdf

Relation: https://ojs.polmed.ac.id/index.php/Madiya/article/view/1035/410; https://ojs.polmed.ac.id/index.php/Madiya/article/view/1035

الاتاحة: https://ojs.polmed.ac.id/index.php/Madiya/article/view/1035

المؤلفون: Ramadhan, Anugerah, Holinesti, Rahmi

المساهمون: Rahmi Holinesti, STP, M.Si, Universitas Negeri Padang

المصدر: Jurnal Pendidikan Tata Boga dan Teknologi; Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi; 160-167 ; 2685-5380 ; 2685-5372

مصطلحات موضوعية: Cow milk, Soy milk, Chiffon cake, Quality

وصف الملف: application/pdf

Relation: http://boga.ppj.unp.ac.id/index.php/jptb/article/view/311/119; http://boga.ppj.unp.ac.id/index.php/jptb/article/view/311

الاتاحة: http://boga.ppj.unp.ac.id/index.php/jptb/article/view/311
https://doi.org/10.24036/jptbt.v3i2.311

المؤلفون: Cicilia, Sumale E., Tuju, Thelma D. J., Ludong, Maya M.

المصدر: Jurnal Teknologi Pertanian (Agricultural Technology Journal); Vol. 12 No. 2 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal); 73-79 ; 2685-1954

مصطلحات موضوعية: carrot flour, chiffon cake, tepung wortel

وصف الملف: application/pdf

Relation: https://ejournal.unsrat.ac.id/v3/index.php/teta/article/view/52679/44838; https://ejournal.unsrat.ac.id/v3/index.php/teta/article/view/52679

الاتاحة: https://ejournal.unsrat.ac.id/v3/index.php/teta/article/view/52679

المؤلفون: Purnama, Rijki, Mahdiyah, Guspri Devi Artanti

المصدر: Jurnal Sains Boga; Vol 3 No 1 (2020): Jurnal Sains Boga, Volume 3 Nomor 1, Mei 2020; 12-18 ; 2622-5557 ; 10.21009/JSB.003.1

مصطلحات موضوعية: Efectiveness, Video Learning Media, Chiffon Cake, Learning Outcome

وصف الملف: application/msword

Relation: http://journal.unj.ac.id/unj/index.php/boga/article/view/JSB%20Vol%203%20No%201%20%282020%29%20Rijki%20Purnama,%20Mahdiyah,%20Guspri%20Devi%20Artanti/9563; http://journal.unj.ac.id/unj/index.php/boga/article/view/JSB%20Vol%203%20No%201%20%282020%29%20Rijki%20Purnama,%20Mahdiyah,%20Guspri%20Devi%20Artanti

الاتاحة: http://journal.unj.ac.id/unj/index.php/boga/article/view/JSB%20Vol%203%20No%201%20%282020%29%20Rijki%20Purnama,%20Mahdiyah,%20Guspri%20Devi%20Artanti
https://doi.org/10.21009/JSB.003.1.02

المؤلفون: Sanggramasari, Sandra

المساهمون: International Conference on Culinary, Fashion, Beauty and Tourism Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

المصدر: Journal of Business on Hospitality and Tourism; Vol 5, No 1 (2019): Journal of Business on Hospitality and Tourism; 117-124 ; 2527-6921 ; 2527-9092 ; 10.22334/jbhost.v5i1

مصطلحات موضوعية: Food product experiment, Chiffon Cake, Honey, Stevia

وصف الملف: application/pdf

Relation: https://jbhost.org/jbhost/index.php/jbhost/article/view/134/pdf; https://jbhost.org/jbhost/index.php/jbhost/article/view/134

الاتاحة: https://jbhost.org/jbhost/index.php/jbhost/article/view/134
https://doi.org/10.22334/jbhost.v5i1.134

المؤلفون: Nabilah, N. (Nurli), Syarif, W. (Wirnelis), Elida, E. (Elida)

المصدر: Journal of Home Economics and Tourism

مصطلحات موضوعية: Indonesia, Vegetable Fat, Quality Chiffon Cake

وصف الملف: application/pdf

Relation: https://www.neliti.com/publications/435911/pengaruh-penggunaan-lemak-nabati-terhadap-kualitas-chiffon-cake

الاتاحة: https://www.neliti.com/publications/435911/pengaruh-penggunaan-lemak-nabati-terhadap-kualitas-chiffon-cake

المؤلفون: Mahdiyah, Rijki Purnama, Guspri Devi Artanti

المصدر: Jurnal Sains Boga; Vol 3 No 1 (2020): Jurnal Sains Boga, Volume 3 Nomor 1, Mei 2020; 12-18

مصطلحات موضوعية: Efectiveness, Video Learning Media, Chiffon Cake, Learning Outcome

وصف الملف: application/msword

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d5f5e584d0f8f8bcb3fdf6fd53b7f64
https://doi.org/10.21009/jsb.003.1.02

المؤلفون: Dian Ayu Damayanti, Wiwik Wahyuni, Made Wena

المصدر: Teknologi dan Kejuruan, Vol 37, Iss 1 (2014)

مصطلحات موضوعية: mocaf, chiffon cake, kalsium, serat, Technology, Engineering (General). Civil engineering (General), TA1-2040

وصف الملف: electronic resource

Relation: http://journal.um.ac.id/index.php/teknologi-kejuruan/article/view/4109; https://doaj.org/toc/0852-0062; https://doaj.org/toc/2477-0442

URL الوصول: https://doaj.org/article/3f53a127ced0460bbfcc0a1054df2179

المؤلفون: Keiko Nakata, Onkoo Rhee, Sakiko Tamaki, Tomoyo Yamamoto, 中田 恵子, 山本 朋代, 李 温九, 玉木 咲子

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2018, :137

المؤلفون: MATSUMOTO Misuzu, 松本 美鈴

المصدر: Abstracts of Annual Congress of The Japan Society of Home Economics. 2018, :147

المؤلفون: FITRIADI, F. (FITRIADI), Ruaida, R. (Ruaida), Holinesti, R. (Rahmi)

المصدر: Journal of Home Economics and Tourism

مصطلحات موضوعية: Quality Chiffon Cake, Sweet Potato purple, Indonesia

وصف الملف: application/vnd.openxmlformats-officedocument.wordprocessingml.document

Relation: https://www.neliti.com/publications/440755/pengaruh-substitusi-ubi-jalar-ungu-terhadap-kualitas-chiffon-cake

الاتاحة: https://www.neliti.com/publications/440755/pengaruh-substitusi-ubi-jalar-ungu-terhadap-kualitas-chiffon-cake

المؤلفون: Fitriani, N. D. (Novi), Hersoelistyorini, W. (Wikanastri)

المصدر: Jurnal Pangan dan Gizi

مصطلحات موضوعية: Indonesia, the fiber content, cassava peel chiffon cake, peel cassava flour

وصف الملف: application/pdf

Relation: https://www.neliti.com/publications/115505/subtitusi-tepung-kulit-singkong-terhadap-daya-kembang-kadar-serat-dan-organolept

الاتاحة: https://www.neliti.com/publications/115505/subtitusi-tepung-kulit-singkong-terhadap-daya-kembang-kadar-serat-dan-organolept