Results 271 to 280 of about 13,035 (290)

Genetical, Biochemical and Technological Parameters Associated with Biscuit Quality. I. Prediction Using Grain Hardness and Water Extractable Arabinoxylans

Journal of Cereal Science, 2002
Gilberto Igrejas, Luc Saulnier, Gérard Branlard   +2 more
exaly  

Biscuit design and output

2016
openaire   +1 more source

Biscuit China

Notes and Queries, 1920
openaire   +1 more source

BISCUIT TIN

The Yale Review, 2015
openaire   +1 more source

Biscuit, Cookie and Cracker Manufacturing Manuals: Volume 5: Biscuit Processing in Biscuit Manufacturing

1998
openaire   +1 more source

Taking the biscuit

2020
openaire   +1 more source

Biscuit bliss

New Scientist
openaire   +1 more source

Biscuit Manufacture

Scientific American, 1872
openaire   +1 more source

Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour

Waste Management Bulletin
Hasmadi Mamat, Ahmad Hazim Abdul Aziz
exaly  

Biscuits and cookies

2009
Stanley P. Cauvain, Linda S. Young
openaire   +1 more source