Results 251 to 260 of about 107,618 (303)

Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits

Food Chemistry, 2021
Fei Lao, Qun Shen, Xiao-Jun Liao
exaly  

Biscuit

2021
openaire   +1 more source

biscuit

2014
openaire   +2 more sources

biscuit

2009
openaire   +2 more sources

Consumer preferences for upcycled ingredients: A case study with biscuits

Food Quality and Preference, 2020
Simona Grasso, Daniele Asioli
exaly  

biscuit duck

2021
openaire   +1 more source

Focus on gluten free biscuits: Ingredients and issues

Trends in Food Science and Technology, 2018
Maria Di Cairano, Fernanda Galgano, Roberta Tolve   +2 more
exaly  

BISCUITS, BISCUITS, BISCUITS

2016
openaire   +1 more source

The Biscuits

2016
openaire   +1 more source

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

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