Process for preparing gluten-free sponge cake with no added sugar and a gluten-free sponge cake with no added sugar

• 1. 谷物改良粉的制备方法及谷物改良粉、无麸质面条的制备方法及无麸质面条 [P] . 中国专利： CN108740750A . 2018-11-06
• 2. 一种无麸质的代餐粉组合物及其制备方法 [P] . 中国专利： CN108887566B . 2021.07.16
• 3. Process for preparing gluten-free sponge cake with no added sugar and a gluten-free sponge cake with no added sugar [P] . PL217592B1 . 2014-07-31

  机译： 不含糖的无麸质海绵蛋糕的制备方法和不含糖的无麸质海绵蛋糕的制备方法

• 4. METHOD OF PRODUCING GLUTEN-FREE SPONGE CAKE [P] . 俄罗斯专利： RU2652997C1 . 2018-05-04

  机译： 制备无麸质海绵蛋糕的方法

• 5. COMPOSITION OF GLUTEN-FREE SPONGE CAKE [P] . UA30612U . 2008-03-11

  机译： 无麸质海绵蛋糕的组成

• 1. Effect of Gluten-Free Flours on Physical Properties of Cakes [J] . 食品科学与工程：英文版 . 2011,第005期
• 2. Physicochemical Properties and Sensory Evaluation of Sponge Cake Supplemented with Hot Air and Freeze Dried Oyster Mushroom (Pleurotus sajor-caju) [J] . Rana Das, Manobendro Sarker, Mahmuda Begum Lata, 世界工程和技术（英文） . 2020,第004期
• 3. Effects of Variation in Activities of Starch-Sugar Metabolic Enzymes on Reducing Sugar Accumulation and Processing Quality of Potato Tubers [J] . CHENG Shan-han, SU Zhen-hong, XIE Cong-hua, 农业科学学报（英文版） . 2004,第007期
• 4. Optimization of gluten-free sponge cake fortified with whey protein concentrate using mixture design methodology [J] . Ammar Imene, Gharsallah Houda, Ben Brahim Abir, Food Chemistry . 2021,第MAYa1期
• 5. Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten-free mini sponge cake [J] . Krupa-Kozak Urszula, Drabinska Natalia, Rosell Cristina M., International journal of food science & technology . 2019,第4期
• 6. Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten-free mini sponge cake [J] . Krupa-Kozak Urszula, Drabinska Natalia, Rosell Cristina M., International journal of food science & technology . 2019,第4期
• 7. Quantitative evaluation method of the bubble structure of sponge cake by using morphology image processing [C] . Hironobu TATEBE, Kunihito KATO, Kazuhiko YAMAMOTO, Optomechatronic Machine Vision . 2005
• 8. Improvement of sponge cake baking test procedure and characteristics of soft wheat flour desirable for making sponge cake. [D] . Choi, Hyun-Wook. 2012
• 9. High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives [O] . Urszula Krupa-Kozak, Natalia Drabińska, Cristina M. Rosell, 2020
• 10. Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes [O] . Kai Tatsuo. 1985

• 1. Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours [J] . Mohamed G. E. Gadallah . 食品与营养科学（英文） . 2017,第5期
• 2. Application of Dynamic Linear Detecting Method in Data Processing of the Portable Blood Sugar Analyzer [J] . Xiaohao Wang ,Ran Liu ,Fei Tang . 稀有金属材料与工程 . 2006,第A03期
• 3. DPF500/B-01-50型麸质浓缩机的研制与应用 [C] . 章顺发 . 中国机械工程学会1991年全国包装与食品加工和食品机械专业学会第二届学术年会 . 1991
• 4. 高静水压处理淀粉对无麸质模型面团产气持气性能的影响 [A] . Hafizur Rahman . 2020