Results 171 to 180 of about 32,111 (208)

Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

International Journal of Food Science and Technology, 2011
John Taylor, Riëtte De Kock
exaly  

A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

Food Chemistry, 2017
Amílcar L Antonio, Cristina Caleja, Lillian Barros   +2 more
exaly  

Consumer Acceptance of Biscuits Supplemented with a Sorghum–Insect Meal

Nutrients, 2020
Muthulisi Siwela, Temitope D Awobusuyi, Kirthee Pillay   +2 more
exaly  

Effects of food package information and sensory characteristics on the perception of healthiness and the acceptability of enriched biscuits

Food Research International, 2012
Susana Fiszman, Elizabeth Carrillo, Paula Varela   +2 more
exaly  

BISCUIT DOUGH

2012
WAHL ROBIN, ARLOTTI AGATHE, LANVIN LIONEL, AYMARD PIERRE   +3 more
openaire   +3 more sources

Biscuit

2007
openaire   +1 more source

Study on quality characteristics of cassava flour and cassava flour short biscuits

Food Science and Nutrition, 2020
Wen Li
exaly  

The Biscuits

2019
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

Analysis of the failure of cracked biscuits

Journal of Food Engineering, 2017
Evangelina Garcia Armenta, Kevin Cronin
exaly