Results 241 to 250 of about 13,035 (290)

A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks

Critical Reviews in Food Science and Nutrition, 2023
Hayet Ghnimi, Monia Ennouri, Christine Chene   +2 more
exaly  

Biscuit

2021
openaire   +1 more source

biscuit

2009
openaire   +2 more sources

Mixture design approach for the development of a cowpea and banane cochon flour-based gluten-free biscuit: Chemical, glycemic load, sensory and microbiological characteristics of the optimal biscuit

Future Foods, 2023
Bilkissou Njapndounke, Romial Joel Ngouénam, Julie Mathilde Klang   +2 more
exaly  

biscuit

2014
openaire   +2 more sources

Effect of Coconut Flour on Biscuit Quality

Journal of Culinary Science and Technology, 2022
Rossaporn Jiamjariyatam
exaly  

BISCUITS, BISCUITS, BISCUITS

2016
openaire   +1 more source

A stability study of green tea catechins during the biscuit making process

Food Chemistry, 2011
Weibiao Zhou
exaly  

The Biscuits

2016
openaire   +1 more source

Impact of modifying tea–biscuit composition on phytate levels and iron content and availability

Food Chemistry, 2007
B Šebečić
exaly