Results 251 to 260 of about 13,035 (290)

Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit

LWT - Food Science and Technology, 2011
Supradip Saha, H S Gupta
exaly  

Effect of ground ginger on dough and biscuit characteristics and acrylamide content

Food Science and Biotechnology, 2019
Huaijie Yang, Lin Li, Bing Li
exaly  

Biscuit

2007
openaire   +1 more source

BISCUITS, COOKIES, AND CRACKERS | Chemistry of Biscuit Making

2003
J.L. Hazelton, J.L. DesRochers, C.E. Walker   +2 more
openaire   +1 more source

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

Journal of Food Science, 2005
Lene Pedersen, Jens Adler-Nissen
exaly  

The Biscuits

2019
openaire   +1 more source

Characterization of wheat-based biscuit cooking process by statistical process control techniques

Food Control, 2005
Khongsak Srikaeo
exaly  

Effect of different fibers on dough properties and biscuit quality

Journal of the Science of Food and Agriculture, 2017
Alberto E Leon, Pablo D Ribotta
exaly  

Naples Biscuits

Notes and Queries, 1931
openaire   +2 more sources

Analysis of random variability in biscuit cooling

Journal of Food Engineering, 2002
JOSÉ Caro-Corrales, Kevin Cronin, Kamaleldin Abodayeh   +2 more
exaly