Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of Pogácsa Cake: An Image Analysis Study

por Amani, Hanieh, Baranyai, László, Badak-Kerti, Katalin, Mousavi Khaneghah, Amin
Publicado 2022

Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation

por Biró, Barbara, Sipos, Mária Anna, Kovács, Anikó, Badak-Kerti, Katalin, Pásztor-Huszár, Klára, Gere, Attila
Publicado 2020

Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and devel...

por Csurka, Tamás, Varga-Tóth, Adrienn, Kühn, Dorottya, Hitka, Géza, Badak-Kerti, Katalin, Alpár, Boglárka, Surányi, József, Friedrich, László Ferenc, Pásztor-Huszár, Klára
Publicado 2022