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  1. 1
    The Effect of Fat Replacers on Batter and Cake Properties

    The Effect of Fat Replacers on Batter and Cake Properties von Psimouli, Vassiliki, Oreopoulou, Vassiliki

    Veröffentlicht in Journal of food science

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  2. 2
    Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis

    Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis von Koukoumaki, Danai Ioanna, Giannoutsos, Konstantinos, Devanthi, Putu Virgina Partha, Karmiris, Panagiotis, Bourni, Sophia, Monemvasioti, Anastasia, Psimouli, Vassiliki, Sarris, Dimitris, Gkatzionis, Konstantinos


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  3. 3
    The effect of alternative sweeteners on batter rheology and cake properties

    The effect of alternative sweeteners on batter rheology and cake properties von Psimouli, Vasso, Oreopoulou, Vassiliki


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