Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response. [PDF]
FoodsMıdık F +8 more
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Artificial intelligence in bread making: Applications in quality control, formulation and sensory prediction. [PDF]
Food Chem XMarimuthu Murugesan +6 more
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Adventitious carbon breaks symmetry in oxide contact electrification. [PDF]
NatureGrosjean G +14 more
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Interfacial Route to Low-Fat Muffin Cake Quality: Pre-Emulsification-Enabled Lipase Action Improves Structure and Acceptance. [PDF]
FoodsOzbek S, Kirtil E.
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Esterification enhances carotenoid retention during bread-making. [PDF]
J Sci Food AgricRequena-Ramírez MD +3 more
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Effect of alternative sweeteners on acrylamide, HMF and color formation in whole-grain wheat cookies. [PDF]
Food Chem XŽilić S +6 more
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Effect of different cooking methods on the sensory, nutritional, and flavor profiles of three <i>Cucurbita moschata</i> and <i>Cucurbita maxima</i> cultivars. [PDF]
Food Chem XXue S +8 more
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