Results 11 to 20 of about 13,035 (290)
Dresdner Biscuit-Fabrik, Schneider & Co.
DRESDNER BISCUIT-FABRIK, SCHNEIDER & CO. Dresdner Biscuit-Fabrik, Schneider & Co. ( -
Schneider & Co
core +15 more sources
Microbial Profile of Maize - Pigeon Pea Biscuit in Storage
Fountain Journal of Natural and Applied Sciences (FUJNAS), 2013 The production of biscuit from a blend of maize (Zea mays) and pigeon pea (Cajanus cajan) flour had earlier been reported in the literature. However, there is no information on the shelf stability of the biscuit.
B. A. Olunlade +2 more
doaj +3 more sources
British Educational Research Journal, EarlyView., 2023 Abstract Children's relationship with time in preschools is an under‐researched area. Young children rarely know how to measure time using a clock, but their experiences of time may contribute to understanding children's well‐being and debates about quality in preschools.
Kristín Dýrfjörð +3 more
wiley +1 more source
Microbial Contamination in Some Commercial Biscuits in Baghdad City
مجلة بغداد للعلوم, 2010 This study has been conducted to know the level of microbial ( bacteria and fungi) contamination in 5 types of biscuits from local markets of Baghdad city.
Baghdad Science Journal
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Determination of the chemical structure of diet biscuits with modern enstrumental techniques
Cumhuriyet Science Journal, 2021 There are too many deficiencies in the studies in terms of diet biscuit in the literature. This study aims to fill this gap in the literature. The % moisture content, structural content verification, thermal stability, degradation properties and % ash ...
İdil Karaca Açarı
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Study of possibility low calorie biscuit production by using stevioside sweetener [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2014 Stevioside is a natural sweetener which is extracted from the leaves of Stevia Rebaudiana Bertoni plant that doesn't have the role of calorie cleansing and doesn't have the effect on increasing the level of blood glucose.
Mehdi Vatankhah +4 more
doaj +1 more source
Heliyon, 2021 This study investigated the effect of consumption of an optimum biscuit from composite flour of Musa sapientum L. (‘banana cochon’) and Vigna unguiculata L.
Bilkissou Njapndounke +4 more
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Biscuit consumption and diabetic retinopathy incidence in adults in the United States
Diabetology & Metabolic Syndrome, 2022 Background Foods have a considerable influence on human health and were directly related to glycemic control for diabetes patients. However, little is known about the effects of biscuits, a traditional food consumed in large amounts in several countries,
Ke Shi +7 more
doaj +1 more source
Development of a healthy biscuit: an alternative approach to biscuit manufacture [PDF]
Nutrition Journal, 2006 Abstract Objective Obesity (BMI >30) and related health problems, including coronary heart disease (CHD), is without question a public health concern. The purpose of this study was to modify a traditional biscuit by the addition of vitamin B6, vitamin B12, Folic Acid, Vitamin C and Prebiotic fibre, while reducing ...
Davies B, Baker JS, Boobier WJ
openaire +3 more sources
Effects of Different Dietary Functional Ingredients on the Nutritional Properties, Sensory Quality and Digestive Characteristics of Biscuits [PDF]
Shipin KexueThis study investigated the effects of incorporating four dietary functional ingredients, Hedyotis Diffusae Herba (HDH), Citri Reticulatae Pericarpium (CRP), Ulva prolifera, and jasmine, into biscuit on its nutritional properties, sensory quality, and ...
YAO Sai, WEN Haichao, CHEN Yikun, LÜ Wang, XU Lirong, WANG Hairong, ZHONG Feng
doaj +1 more source