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Relevant bibliographies by topics / Cupcakes

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Academic literature on the topic 'Cupcakes'

Author: Grafiati

Published: 4 June 2021

Last updated: 30 July 2024

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Journal articles on the topic "Cupcakes"

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Jabeen, Shaista, Azmat Ullah Khan, Waqas Ahmad, et al. "Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours." Journal of Food Quality 2022 (June 7, 2022): 1–11. http://dx.doi.org/10.1155/2022/4049905.

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Background. The mixing of cereals and legumes with nuts and seeds can produce various products that can be optimal for consumption with respect to their nutritional density. The use of legumes in gluten-free foods is becoming very prominent with increase in advancement in food engineering and technology. This study was aimed to develop a gluten-free product (cupcake) enriched with chick pea flour, almonds, and flaxseeds for celiac disease patients. Materials and Methods. The procured raw material including almonds, chickpea flour, and flaxseeds was mixed in appropriate amounts, and cupcakes we

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Liubych, V. V., V. V. Zheliezna, and D. M. Hrabova. "Quality of triticale cupcakes enriched with pumpkin paste." Collected Works of Uman National University of Horticulture 1, no. 99 (2021): 17–28. http://dx.doi.org/10.31395/2415-8240-2021-99-1-17-28.

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Aims. To study the quality formation of a cupcake made from triticale flour enriched with pumpkin paste. Methods. Laboratory, mathematical and statistical, physicochemical. Results. The article presents the study results of the quality formation of triticale cupcakes (baking, shrinkage, moisute, volume, porosity), enriched with pumpkin paste. It is established that the quality of triticale cupcakes varies significantly from the pumpkin paste content. As a result of research, it was found that the baking rate of cupcakes varied depending on the pumpkin paste content and was 2.77–3.90 %. This in

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Lydia, D. Esther, Anuja Mohandas, Shanmugha Priya, et al. "Physicochemical properties, nutrient profile, microbial stability, and sensory evaluation of cupcakes enriched with pomegranate seed oil." Cellular and Molecular Biology 67, no. 4 (2022): 33–41. http://dx.doi.org/10.14715/cmb/2021.67.4.5.

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Excessive use of refined flour, solid fats, and sugar in preparing baked products are considered to be unhealthy and is intricately linked with the development of lifestyle diseases. Replacing refined flour with whole wheat flour and solid fats with cold-pressed oil serves as an alternate option. The study was aimed at evaluating the physicochemical properties, nutrient composition, sensory attributes, and shelf life of cupcakes enriched using pomegranate seed oil (PSO). Vanilla and chocolate cupcake variants were prepared using 25 and 50% of PSO. A sensory panel consisting of 30 semi-trained

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Chompoorat, Pavalee, Napong Kantanet, Zorba J. Hernández Estrada, and Patricia Rayas-Duarte. "Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition." Foods 9, no. 5 (2020): 616. http://dx.doi.org/10.3390/foods9050616.

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Red kidney bean (RKB) flour is a nutrient-rich ingredient with potential use in bakery products. The objective of this study was to investigate the viscoelastic properties and key quality parameters of a functional RKB flour in gluten-free cupcakes with different rice flour levels. A 10 g model batter was developed for analyzing the viscoelastic properties of RKB with rice incorporation, in a formula containing oil, liquid eggs, and water. Rice flour was added at five levels 0%, 5%, 10%, 15%, and 25% (w/w, g rice flour/100 g RKB flour). Rice flour increased RKB batter consistency, solid- and l

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Mercadal, Ena C., Gliceldo A. Onde, Erica Fhym T. Rustata, et al. "Sensory Acceptability of Squash (Cucurbita maxima) Cupcake in The Municipality of Isabel, Leyte." Irish Interdisciplinary Journal of Science & Research 06, no. 04 (2022): 59–69. http://dx.doi.org/10.46759/iijsr.2022.6408.

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Squash (Cucurbita maxima) or also known as kalabasa in Filipino, is one of the abundant vegetables in the Philippines. Squash is well known for being a healthy vegetable that contains vitamins A and C. This study aimed to ascertain the sensory acceptability of squash cupcakes. This study utilized a quantitative-descriptive research design as a primary tool in determining the level of acceptability of squash cupcakes and utilized a purposive sampling technique in the selection of participants who are consumers of squash cupcakes. The participants of the study were 100 Isabelanon people. The dat

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Salem, Mohamed, Fatma El-Zayet, Ahmed Rayan, and Adel Shatta. "Physicochemical and Sensory Properties of Gluten-free Cupcakes Produced with Pearl Millet Flour and Cactus Mucilage Powder as a New Natural Hydrocolloid." Journal of Chemistry and Nutritional Biochemistry 5, no. 1 (2024): 25–36. http://dx.doi.org/10.48185/jcnb.v5i1.1090.

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This study aimed to produce functional gluten-free cupcakes from pearl millet flour (PMF), rice flour (RF) and cactus mucilage powder (CMP) as a natural hydrocolloid. Rice flour was mixed with pearl millet flour at percentage of 25%, 50%, 75% and 100% (as control). Physicochemical, sensory evaluation and texture profile (TPA) characteristics of gluten-free cupcakes were performed. Results revealed that free-gluten cupcakes produced with pearl millet flour had a higher content of protein, ash, fat, and fiber than control (100% RF). Additionally, the sensory characteristics of cupcakes containin

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Fairuz, Nadhira Alya, I. Gusti Ayu Ngurah S, and Mutiara Dahlia. "PENGARUH SUBTITUSI TEPUNG SORGUM PUTIH DALAM PEMBUATAN VANILLA CUPCAKE TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN." Jurnal Ilmu-Ilmu Agribisnis 12, no. 1 (2024): 83. http://dx.doi.org/10.23960/jiia.v12i1.8417.

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This research seeks to analyze the impacts of substituting white sorghum flour in the making of vanilla cupcakes on both their physical quality and consumer acceptance. This research was carried out at the Pastry and Bakery Laboratory of Culinary Education, Faculty of Engineering, State University of Jakarta in July 2022 - January 2024. The method used in this research is the experimental method involving vanilla cupcakes with white sorghum flour substitution of 20 percent, 30 percent, and 40 percent. A consumer acceptability test was conducted on 30 semi-trained panelists evaluating various o

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Клочкова, Ирина Сергеевна, and Евгения Владимировна Масленникова. "The use of matcha green tea in the development of a cupcake recipe." Food processing industry, no. 12 (November 27, 2022): 104–6. http://dx.doi.org/10.52653/ppi.2022.12.12.022.

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В статье авторами рассмотрена возможность применения зеленого чая матча в технологии мучных кондитерских изделий на примере кексов. Зеленый чай матча содержит в большом количестве танины, кофеин, аминокислоты и другие полезные вещества и находит применение не только для приготовления напитка, но и в технологии производства различных продуктов питания. Основную работу выполняли в Дальневосточном государственном техническом рыбохозяйственном университете. Кексы изготавливали по стандартной рецептуре и технологии кекса «Столичный». Установлены оптимальные условия растворения зеленого чая матча дл

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Efremova, E. N., E. S. Taranova, E. A. Zenina, E. A. Melnikova, A. G. Melnikov, and A. A. Shershnev. "Improving the quality characteristics of flour confectionery when adding vegetable puree for the sustainable development of food production." IOP Conference Series: Earth and Environmental Science 965, no. 1 (2022): 012043. http://dx.doi.org/10.1088/1755-1315/965/1/012043.

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Abstract The confectionery industry is an independent production sector in the food processing industry. The purpose of the work is to improve the quality of products and expand the assortment of confectionery - cupcake, which consists in adding vegetable puree (pumpkin). The object of the study is the Dutch cupcake. In the Volgograd State Agrarian University at the Department of Processing Technologies and Food Safety, test baking of a cupcake confectionery with the addition of pumpkin puree was carried out. According to organoleptic and physico-chemical parameters, the cupcakes met the requi

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Stefania, Elsha, Maya M. Ludong, and Yoakhim Y. E. Oessoe. "PEMANFAATAN LABU KUNING (Cucurbita moschata Duch.) DALAM PEMBUATAN BOLU KUKUS MEKAR." Jurnal Teknologi Pertanian (Agricultural Technology Journal 12, no. 1 (2021): 44. http://dx.doi.org/10.35791/jteta.v12i1.38926.

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ABSTRACTThe research was purposed to get a formulation of steamed cupcakes the addition of pumpkin puree based on the sensory characteristics and rising power. The research used a completely randomized design with the treatment of pumpkin puree concentrations of 20%, 40%, 60% and 80%. Results showed that the preferred level of steamed cupcakes with the addition of pumpkin puree 20% to 80% had an average value of color 2.84-3.88, aroma 3.48-3.64, taste 3.68-3.96, 3.60-3.84 and appearance 3.64-3.92. The rising power of steamed cupcakes with the addition of pumpkin puree from 20% to 80% had an av

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Dissertations / Theses on the topic "Cupcakes"

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Huaman, Alarcon Elizabeth Erika, Alarcon Luis Alberto Ochoa, Valdiviezo Sergio Rijavec, and Vega Nuria Stephanie Tipian. "Elaboración y comercialización de tortas cupcakes." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2018. http://hdl.handle.net/10757/624576.

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En la actualidad el estilo de vida de las personas en el Perú y en el mundo se encuentra en constante cambios, los eventos realizados por las personas y empresas son cada día más sofisticados, por ello, y ante la necesidad de organizar diferentes tipos de eventos que den una excelente imagen ante sus invitados, surge la idea de emprender un negocio de elaboración y comercialización de tortas Cupcakes que permita a nuestros clientes satisfacer esta necesidad con altos niveles de innovación, personalización y practicidad. En el proyecto empresarial que se presenta podemos encontrar el desarrollo

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Pong, Lisa. "Evaluation of alternative fat and sweetener systems in cupcakes." Thesis, This resource online, 1990. http://scholar.lib.vt.edu/theses/available/etd-03032009-040549/.

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Martínez-Montalvo, Daniela, and Elio Pérez-Blas. "Estudio de mejora integral en la empresa de pastelería Claudia Cupcakes." Bachelor's thesis, Universidad de Lima, 2015. http://repositorio.ulima.edu.pe/handle/ulima/3293.

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Para el presente trabajo de investigación, se decidió hacer un estudio de mejora integral de los procesos en la empresa Claudia Cupcakes E.I.R.L., para lo cual, tomando en cuenta los conocimientos adquiridos a lo largo de la carrera de Ingeniería Industrial, se plantearon algunas propuestas de mejoras para los problemas identificados en la empresa, a fin de contribuir a su crecimiento y desarrollo.<br>For the recent research, it was decided to make a study of comprehensive improvement of processes in the company Claudia Cupcakes EIRL, for which, taking into account the knowledge acquired throu

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Benvenuto, Haase Renzo, Garces Alejandro Indacochea, and Filippi Lucia Mujica. "The cupcake store: plan estratégico para el desarrollo y puesta en marcha de una tienda de cupcakes para la empresa peruana dulces y más S.A.C." Master's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2012. http://hdl.handle.net/10757/651593.

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La presente tesis esta enfocada en la elaboración de un plan estratégico para el desarrollo y puesta en marcha de una tienda de cupcakes dentro de un centro comercial para la empresa peruana Dulces y Más S.A.C, aprovechando el potencial de este producto en ciertos segmentos de consumidores y de las tendencias crecientes hacia la valorización de la experiencia de compra y consumo, para otorgar así, una propuesta de mayor valor a la actual, incrementando los márgenes de la compañía para la obtención de resultados positivos y sostenibles. La tesis se encuentra compuesta por cuatro capítulos

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Vargas, Bianchi María José. "Construcción de una marca retail a partir de una marca producto. Casos Barbarian y Miss Cupcakes." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2017. http://hdl.handle.net/10757/623374.

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El gestor de marca que tiene un producto y, luego de un tiempo prolongado en el mercado, decide desarrollar un espacio retail basado en su propio producto, lidera un proceso peculiar de creación de marca. Este proceso es el objeto de estudio de esta investigación: crear de una marca producto, una marca retail. Se toma como casos prácticos la tienda de cupcakes Miss Cupcakes y la cervecería-bar Barbarian. Ambos emprendimientos limeños iniciaron sus operaciones con una marca producto y, por distintos motivos, ven la necesidad de abrir un retail propio y rápidamente se ven obligados a tomar decis

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Tolomei, Francesca. "Muffin, brownie e cupcake: specialità anglosassoni alla conquista dell'Italia." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amslaurea.unibo.it/7785/.

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Muffin, brownie e cupcake hanno conosciuto negli ultimi anni in Italia un vero boom: grazie a programmi e reality televisivi, ma non solo, anche editoria e social network hanno giocato un ruolo importante. In questo lavoro i tre dolci verranno trattati dal punto di vista storico per poi analizzare le differenze tra ricettari anglosassoni e italiani. In seguito verrà proposta una traduzione di alcune ricette di muffin, brownie e cupcake dall'inglese all'italiano insieme a un commento. Infine, verrà proposta un'analisi culturale del fenomeno dolci anglosassoni sotto diversi aspetti anche grazie

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Silva, Denise Andrade da. "Utilização da farinha de resíduos de acerola e umbu cajá na produção de bolo tipo cupcake." Universidade Federal de Sergipe, 2017. https://ri.ufs.br/handle/riufs/4058.

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Several sectors of society have now concentrated their efforts on finding means to make compatible the levels of economic growth and production, with the maintenance of environmental quality and the preservation of natural, material and energy resources. In this context, the development of techniques aimed at minimizing environmental impacts, especially in relation to waste produced by the agroindustry, can reduce the impact of economic activity on the environment, such as the use of these wastes in the generation of new products with higher added value, For human consumption. The object

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Tulchak, L. V., A. O. Kontsevoi, Л. В. Тульчак, and А. О. Концевой. "Focus on developing android." Thesis, Вінницький національний аграрний університет, 2015. http://ir.lib.vntu.edu.ua/handle/123456789/7676.

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Android is a mobile operating system (OS) based on the Linux kernel and currently developed by Google. Android is designed primarily for touchscreen mobile devices such as smartphones and tablet computers with specialized user interfaces for televisions (Android TV), cars (Android Auto) and wrist watches (Android Wear).

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Carrilho, Ana Raquel Mateus. "Merry cupcakes: um plano estratégico para um futuro ainda mais doce." Master's thesis, 2011. http://hdl.handle.net/10071/4868.

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JEL: M1(Administração de empresas) M10 – Geral M13 – Novas empresas; start-ups<br>Este projecto empresarial foi aplicado a uma marca pertencente a uma pequena empresa nacional, pioneira na comercialização de cupcakes em Portugal. Tem como objectivo dar uma orientação estratégica à empresa, com a definição de uma visão, missão, goals, objectivos e de algumas acções a desenvolver. Este trabalho é importante, na medida em que existe rivalidade entre concorrentes, a empresa é sujeita a constante imitação e porque o consumo de cupcakes está associado a uma moda. Considerou-se importante realiza

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YE, YI-TONG, and 葉奕彤. "Application of Conjoint Analysis to The Customer's Preference of Decoration of Cupcakes." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/20180624783225538066.

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碩士<br>國立高雄餐旅大學<br>飲食文化暨餐飲創新研究所<br>105<br>Originally, cupcake was baked in a individual carton box when there was extra cake batter left. Then, topped with whipping cream to become a basic decoration cupcake. However, the decoration of the cake become more diverse, plus food show, advertisement from the mass media, cupcake become an unique dessert in various stores and gained positive feedbacks. This study based on the cupcake recipes and thirteen stores that recommend from the journalists, categorize the products’ different elements, Data was collected by questionnaire to obtain costumers’ fav

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Books on the topic "Cupcakes"

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German, Lilach. Cupcakes, cupcakes & more cupcakes! Imagine!, 2009.

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German, Lilach. Cupcakes, cupcakes & more cupcakes! Imagine!, 2009.

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Rau, Dana Meachen. What's up, cupcake?: Creating amazing cupcakes. Capstone Press, 2013.

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Guillegault, Julien. Cupcakes. Éditions de l'Homme, 2010.

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Nicol, Ann. Cupcakes. Flame Tree Pub., 2011.

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Louise, Picard, ed. Cupcakes. Modus vivendi, 2010.

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German, Lilach. Cupcakes, Cupcakes & More Cupcakes! Imagine, 2011.

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Taylor, Ginger. Cupcake Experience Coffee Cupcakes Cookbook. Blurb, 2020.

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Taylor, Ginger. Cupcake Experience Coffee Cupcakes Cookbook. Blurb, 2020.

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Berk, Sheryl, and Carrie Berk. Cupcake Club: Peace, Love and Cupcakes. Sourcebooks, Incorporated, 2012.

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Book chapters on the topic "Cupcakes"

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Hirsch, Lily E. "Chanting Cupcake." In Insulting Music. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-16466-8_3.

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Crato, Nuno. "The Cupcake Paradox." In Figuring It Out. Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-04833-3_50.

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Bessey, Meredith, and Jennifer Brady. "“God forbid you bring a cupcake”." In Weight Bias in Health Education. Routledge, 2021. http://dx.doi.org/10.4324/9781003057000-6.

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"Cakes, Cupcakes, & Scones." In The Kosher Baker. Brandeis University Press, 2010. http://dx.doi.org/10.2307/j.ctv102bfn0.16.

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João Renato de Jesus, Junqueira, Santos Mariana Tallita Gomes dos, Bogo Danielle, Ajalla Ana Cristina Araújo, and Campos Raquel Pires. "CARACTERIZAÇÃO DE CUPCAKESELABORADOS COM DIFERENTES CONCENTRAÇÕES DE FARINHA DE CASCA DE GUAVIRA." In CIÊNCIA, TECNOLOGIA E INOVAÇÃO: DO CAMPO À MESA. Instituto Internacional Despertando Vocações, 2020. http://dx.doi.org/10.31692/978-65-88970-00-3.v.2.1-13.

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Cupcakessão produtos de panificaçãoconsumidos no Brasil e aceitos por maior parte da população. O objetivo do trabalho foi elaborar a farinha de cascade guavira (FCG), e aplicá-la na formulação de cupcakes. Na FCG, foram realizadas as análises de umidade (9,11± 0.81 g/100g), cinzas (2,16± 0.00 g/100g)e proteínas (3,54± 0.09 g/100g). Os cupcakesforam elaborados com diferentes concentrações deFCG (10% e 15%) substituindo parcialmente a farinha de trigo. As análises realizadas nos cupcakesforam umidade, cinzas, proteínas, acidez titulável, pH, volume aparente e cor.Os cupcakescom FCG apresentaram maior teor de umidade. Cinzas e proteínas nãomostraram diferença significativa (p<0,05) entre as formulações. Acidez titulável apresentou maior teor e pH menor teor nas formulações com 10% e 15% de FCG, quando comparadas com o padrão. O volume aparente diminuiu na presença de FCGe notou-se escurecimento na análise de cor dos cupcakes. De acordo com as análises realizadas, observou-se a viabilidade da substituição parcial de farinha de trigo por FCG na formulação dos cupcakes.

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"Crinoline and Cupcakes: Dangerous Identities." In Being Gorgeous. I.B.Tauris, 2015. http://dx.doi.org/10.5040/9780755693979-0007.

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Opitz, Donald L. "Cupcakes and Chemical Composition: Ida Freund’s Legacy." In Women in Their Element. WORLD SCIENTIFIC, 2019. http://dx.doi.org/10.1142/9789811206290_0037.

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Vogel, Sarah A. "Of Baby Bottles and Bisphenol A: Debates about the Safety of an Endocrine Disruptor." In Controversies in Science and Technology. Oxford University Press, 2014. http://dx.doi.org/10.1093/oso/9780199383771.003.0019.

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In a 2009 episode of The Simpsons, Marge Simpson baked what she considered the ultimate healthy, socially conscious, safe snack food: “homemade, organic, nongluten, fairtrade zucchini cupcakes.” Proudly presenting the cupcakes to her daughter’s playgroup, Marge was asked what kind of butter she’d used. “None!” she exclaimed; she had baked the cupcakes in a nonstick pan. But Marge’s beaming pride quickly dissolved into embarrassment when she learned of her apparent eco-stupidity. Marge didn’t know that nonstick pans were made with PFOA (perflurooctanoic acid). “There is only one thing more dangerous than PFOAs, Marge,” one mother declared. “Plastics made with BPAs. Never, ever let your child near any product with the number 7.” At that moment, a child tips a cup up to his mouth revealing the number 7 on the bottom of the cup. The mothers scream in unison and run hysterically out of the house. Bisphenol A (or BPA) had become a three-letter household word. The chemical, used for over a half-century in plastics, was now at the center of a contentious scientific and political debate as well as fodder for prime-time cultural satire. Was BPA safe? On the one hand, a growing number of researchers, championed by environmental and health advocates, point to a growing body of research suggestive of serious health risks of BPA. This includes animal research on low-level effects of BPA exposure on prostate and mammary gland development and neurobehavioral function and development; a small but growing body of epidemiological research on BPA exposures and cardiovascular disease, diabetes, and social behavioral problems; and evidence of widespread, low-level human exposure including in pregnant women (vom Saal et al. 2007; U.S. Department of Health and Human Services 2008). On the other hand, the Food and Drug Administration (FDA) and its counterpart in Europe, the European Food Safety Authority, maintain that the levels in food are low enough to be considered safe for all humans.

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Nascimento, M. V. M., Y. A. Brito, J. F. Santos, et al. "DESENVOLVIMENTO E CARACTERIZAÇÃO DE CUPCAKES: Aproveitamento da casca da banana como ingrediente culinário." In Inovações tecnológicas: Aproveitamento integral dos Alimentos. Agron Food Academy, 2023. http://dx.doi.org/10.53934/00002023-1.

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Patico, Jennifer. "Honoring the Cheese Puffs." In The Trouble with Snack Time. NYU Press, 2020. http://dx.doi.org/10.18574/nyu/9781479835331.003.0005.

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Chapter 4 considers how concerns about children’s food are part and parcel of people’s participation in and recognition of their urban, gentrifying community: a means of creating their urban, middle-class civic identities. As a general rule, parents held inclusivity and diversity (understood primarily but not only in terms of class and race) as explicitly valuable and beneficial to their school community. At the same time, after-school childcare programs and other school events could become cause for consternation to food-aware parents: bags of snack chips, cupcakes with bright blue frosting, or Rice Krispie treats sometimes circulated through classroom birthday parties, illicit lunchroom trades, and impromptu cooking classes. Food comparisons across families and observed differences between school and home were often fraught by concern for children’s physical well-being, but these concerns and their expression were also constrained by the preference for nonjudgmental, politically circumspect, and socially aware attitudes. These sensibilities themselves index socioeconomic status and reflect class cultures, but explicit talk of status or prestige was submerged in this urban child-rearing vision, where the language of whole foods and wholesomeness coexisted carefully with that of progressivism and social inclusivity.

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Conference papers on the topic "Cupcakes"

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MATTOS, AMANDA CASTILHO DE, BEATRIZ SOARES GOMES, DÉBORA SOARES JOANA, DOUGLAS PIRES DE SOUZA, and ANA CAROLINA SCANAVACHI MOREIRA CAMPOS. "ANÁLISE DE CUSTOS COMO FERRAMENTA DE GERENCIAMENTO PARA UMA MICRO EMPRESA DE CUPCAKES." In ENEGEP 2020 - Encontro Nacional de Engenharia de Produção. ENEGEP 2020 - Encontro Nacional de Engenharia de Produção, 2020. http://dx.doi.org/10.14488/enegep2020_tn_stp_348_1790_40461.

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RENATO DE JESUS JUNQUEIRA, JOÃO, Mariana Tallita Gomes dos Santos, Danielle Bogo, Ana Cristina Araújo Ajalla, and Raquel Pires Campos. "CARACTERIZAÇÃO DE CUPCAKES ELABORADOS COM DIFERENTES CONCENTRAÇÕES DE FARINHA DE CASCA DE GUAVIRA." In CONGRESSO INTERNACIONAL DA AGROINDÚSTRIA. Instituto internacional Despertando Vocações, 2020. http://dx.doi.org/10.31692/iciagro.2020.0164.

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3

Medvedieva, A. O., and I. Yu Antoniuk. "SECTION 6. TECHNOLOGY OF BISCUITS AND CUPCAKES OF HIGH NUTRITIONAL AND BIOLOGICAL VALUE." In SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS. Baltija Publishing, 2023. http://dx.doi.org/10.30525/978-9934-26-328-6-6.

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4

Polichshuk, Ruslan, Samat Khamzin, Kainar Mussin, and Md Hazrat Ali. "Development of an Autonomous Cupcake Machine." In 2018 Joint 7th International Conference on Informatics, Electronics & Vision (ICIEV) and 2018 2nd International Conference on Imaging, Vision & Pattern Recognition (icIVPR). IEEE, 2018. http://dx.doi.org/10.1109/iciev.2018.8641035.

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Garhwal, Anita, Mohd Riduan Ahmad, Badrul Hisham Ahmad, et al. "Miniaturized Cupcake Fractal Patch Antenna for Biomedical Applications." In 2019 International Conference on Communication and Electronics Systems (ICCES). IEEE, 2019. http://dx.doi.org/10.1109/icces45898.2019.9002085.

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Kafai, Yasmin B., Kristin Searle, Eliot Kaplan, Deborah Fields, Eunkyoung Lee, and Debora Lui. "Cupcake cushions, scooby doo shirts, and soft boomboxes." In Proceeding of the 44th ACM technical symposium. ACM Press, 2013. http://dx.doi.org/10.1145/2445196.2445291.

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7

Syed, Avez, and Rabah W. Aldhaheri. "A cupcake shaped CPW-fed printed antenna for UWB applications." In 2016 16th Mediterranean Microwave Symposium (MMS). IEEE, 2016. http://dx.doi.org/10.1109/mms.2016.7803805.

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8

"Investigation of Physicochemical, Nutritional, Textural, and Sensory Properties of Iranian Yazdi Cupcake Enriched with Spirulina (Arthrospira platensis)." In International Conference on Latest Trends in Food, Biological & Ecological Sciences. International Academy of Arts, Science & Technology, 2015. http://dx.doi.org/10.17758/iaast.a1015033.

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