Skip to search formSkip to main contentSkip to account menu

Cake number

Known as: Cake (disambiguation) 
In mathematics, the cake number, denoted by Cn, is the maximum number of regions into which a 3-dimensional cube can be partitioned by exactly n… 
Wikipedia (opens in a new tab)

Related topics

Related topics

2 relations
Lazy caterer's sequence

Broader (1)

Mathematical optimization

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2017
2017
Fodder radish cake (Raphanus sativus L.) as an alternative biomass for the production of cellulases and xylanases in solid-state cultivation
Fodder radish (FR) is an oilseed crop with a high potential for biodiesel production due to its high productivity and the quality… 
2015
2015
Effects of powder from white cabbage outer leaves on sponge cake quality
Abstract The main objective of this study was to develop high fibre cakes utilizing and valorising cabbage by-products - cabbage… 
2014
2014
Impact of Moringa oleifera Cake Residue Application on Waste Water Treatment: A Case Study
Most of water treatments require higher expenditure. Chemical coagulant requires higher cost and has some drawback after… 
2014
2014
ANALISIS PROSES PENGEMBANGAN PRODUK BARU DALAM RANGKA MENGHADAPI PERSAINGAN BISNIS (Kasus Pada MM. Cake & Bakery Pekanbaru)
New product development should be the center of attention for the company as a clear contribution to the survival and prosperity… 
2014
2014
ANALISIS PENGARUH LINGKUNGAN PEMASARAN DAN MARKETING MIX TERHADAP KEPUASAN PELANGGAN MENGGUNAKAN STRUCTURAL EQUATION MODELLING (Studi Kasus: CV. Dea Cake & Bakery)
Abstrak Persaingan yang dihadapi oleh Dea Cake & Bakery dalam menjalankan usaha perusahaan semakin mengalami peningkatan dari… 
2013
2013
Effect of Instant Tea Powder with High Ester-catechins Content on Shelf Life Extension of Sponge Cake
In this research, a novel formulation of sponge cake was studied. Instant Tea Powder (ITP) with high ester-catechins content was… 
2011
2011
Quality of Batter and Sponge Cake Prepared from Wheat-Tapioca Flour Blends
The type of flour used in a sponge cake plays an important role in improving product quality. The possibility of cake preparation… 
1994
1994
Effects of various lipid fractions of wheat flour on expansion of sponge cake
1990
1990
Functional properties of soy polysaccharides and wheat bran in soft wheat products.
Composition chimique. Influence comparee de l'apport en glucides de soja ou les sons de ble sur les qualites organoleptiques et… 
1977
1977
Flavor Components of Sponge Cake and Production of 2,5-Dimethyl- 4-hydroxy-3(2H)-furanone in Several Model Systems
The aroma concentrate prepared from sponge cake was analyzed by GC-MS and thirteen compounds including 2,5-dimethyl-4-hydroxy-3… 
By clicking accept or continuing to use the site, you agree to the terms outlined in our Privacy Policy (opens in a new tab), Terms of Service (opens in a new tab), and Dataset License (opens in a new tab)