Results 241 to 250 of about 24,806 (304)
Ensuring Gluten-Free Safety: A Descriptive Analysis of Laboratory Results and Quality Control. [PDF]
FoodsGiugliano R +4 more
europepmc +1 more source
Method for computer-aided modeling of water adsorption isotherms in Achira biscuits (<i>Canna edulis</i> K.). [PDF]
MethodsXCollazos-Escobar GA +2 more
europepmc +1 more source
From By-Product to Bioactive Molecular Ingredient: The Impact of Cranberry Pomace on Antioxidant Properties and Enzyme Modulation in Functional Biscuits. [PDF]
Int J Mol SciMatłok N +3 more
europepmc +1 more source
In vitro digestion of cake, biscuit and peanut balls infused with Spirulina using dynamic models. [PDF]
Sci RepChinnadurai S +3 more
europepmc +1 more source
Bioavailability and Metabolic Fate of (Poly)phenols from Hull-Less Purple Whole-Grain Barley in Humans. [PDF]
NutrientsCortijo-Alfonso ME +6 more
europepmc +1 more source
, 2023 Biscuits is a collection of both short stories and essays that illuminate the Black queer experience. Collectively there is an exploration of place, love, longing, connection, heartbreak, joy, and pain over the course of these creative works. Written from the perspectives of mothers who’ve lost sons, an annotated bibliography of online liaisons ...
Antima Gupta, Satinder Kaur
core +3 more sources
Production and characterization of functional biscuits obtained from purple wheat
Food Chemistry, 2015 Purple wheat contains higher levels of anthocyanins than conventional wheat cultivars. The aim of this work was to produce anthocyanin-rich biscuits from purple wheat, and to characterize the final product. Control biscuits, having the same formulation
Antonella Pasqualone +2 more
exaly +2 more sources
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