ArticleFood science & nutrition2026
Improvement of Rheological, Textural and Sensorial Properties of Dough and Enriched Cakes by Addition of
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Upcycling Melon Peel Powder as a Value-Added Ingredient for Biscuits with Improved Nutritional and Antioxidant Properties.Foods (Basel, Switzerland) · 2026Article
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2 authors.
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Abstract
Melon peel is a by-product of the food processing industry. It contains fibers, polyphenols and proteins which can enhance human health. The present research aims to evaluate the effect of melon peel powder (MPP) as a partial substitute for wheat powder, on dough characteristics and cake quality. Results demonstrated that melon peel powder exhibited interesting functional properties such as water holding and oil binding capacities. Moreover, the integration of MPP at diverse levels (10%, 20%, and 30%) was found to affect the rheological and textural features of the doughs. Indeed, it allowed for an increase in dough tenacity (
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Registered trials
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