Results 161 to 170 of about 32,111 (208)

Biscuit

2021
openaire   +1 more source

biscuit

2014
openaire   +2 more sources

Physical, nutritional, and sensory quality of rice‐based biscuits fortified with safou (Dacryodes edulis) fruit powder

Food Science and Nutrition, 2020
Renaud Boulanger, Erasmus N Tang, Sali Atanga Ndindeng   +2 more
exaly  

Production and characterization of functional biscuits obtained from purple wheat

Food Chemistry, 2015
Antonella Pasqualone, Francesco Caponio, Anna Maria Bianco   +2 more
exaly  

BISCUITS, BISCUITS, BISCUITS

2016
openaire   +1 more source

The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits

LWT - Food Science and Technology, 2015
Magdalena Krystyjan, Rafal Ziobro, Dorota Gumul   +2 more
exaly  

The Biscuits

2016
openaire   +1 more source

Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits

Food Research International, 2003
E K Arendt
exaly  

Focus on gluten free biscuits: Ingredients and issues

Trends in Food Science and Technology, 2018
Nicola Condelli, Roberta Tolve, Marisa Carmela Caruso   +2 more
exaly  

Effect of polydextrose and inulin on texture and consumer preference of short-dough biscuits with chickpea flour

LWT - Food Science and Technology, 2016
Agata Marzec
exaly