Results 261 to 270 of about 13,035 (290)

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, Kongkarn Kijroongrojana, Thummanoon Prodpran   +2 more
exaly  

Biscuit

2011
openaire   +1 more source

Biscuit Bomb

2021
openaire   +1 more source

Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR

Food Chemistry, 2016
Maria R Serial, A E Leon, Pablo D Ribotta   +2 more
exaly  

Biscuit

2008
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 E Hill, Mamat Hasmadi   +2 more
exaly  

biscuit

2013
openaire   +1 more source

Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

Journal of Cereal Science, 2004
Lene Pedersen, Jens Adler-Nissen
exaly  

Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

Journal of Food Engineering, 2007
exaly  

PAHUTE BISCUITS

Utah Historical Quarterly, 1930
openaire   +1 more source