Results 231 to 240 of about 7,596 (261)

Effect of Coconut Flour on Biscuit Quality

Journal of Culinary Science and Technology, 2022
exaly  

USE OF PUROINDOLINE FOR PREPARING BISCUITS, BISCUIT DOUGHS AND BISCUITS RESULTING THEREFROM

2006
DUBREIL LAURENCE, LE GUILLOU ANNE, VEREL ALIETTE   +2 more
openaire   +1 more source

Chemical, physical, rheological and sensory properties of biscuit fortified with protein hydrolysate from cephalothorax of Pacific white shrimp

Journal of Food Science and Technology, 2019
Soottawat Benjakul, Thummanoon Prodpran, Sittichoke Sinthusamran   +2 more
exaly  

Biscuit

2011
openaire   +1 more source

Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit

Journal of Food Science and Technology, 2012
Hasmadi Mamat, Sandra Hill, Mamat Hasmadi   +2 more
exaly  

Breads And Biscuits

2010
Nathalie Dupree, Karen Barbour
openaire   +1 more source

Genetical, Biochemical and Technological Parameters Associated with Biscuit Quality. II. Prediction Using Storage Proteins and Quality Characteristics in a Soft Wheat Population

Journal of Cereal Science, 2002
Valdemar Carnide, Igrejas G, Gérard Branlard   +2 more
exaly  

Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics

Journal of Food Science, 2005
Jens Adler-Nissen
exaly  

Biscuit

2008
openaire   +1 more source

biscuit

2013
openaire   +1 more source