Results 261 to 270 of about 107,618 (303)

Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient

LWT - Food Science and Technology, 2019
Marilisa Alongi, Sofia Melchior, Monica Anese   +2 more
exaly  

Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions

Food Research International, 2020
Slađana Žilić, Dejan Dodig, Vural Gökmen   +2 more
exaly  

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

Journal of Cereal Science, 2008
U J S Prasada Rao
exaly  

Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation

LWT - Food Science and Technology, 2020
Giuseppe Montevecchi, Andrea Antonelli, Moktar Hamdi   +2 more
exaly  

Production and characterization of functional biscuits obtained from purple wheat

Food Chemistry, 2015
Antonella Pasqualone, Anna Maria Bianco, Vito M. Paradiso   +2 more
exaly  

Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour

Food Chemistry, 2019
Ke-Xue Zhu, Mohammed Obadi, Azhari Siddeeg   +2 more
exaly  

Biscuit

2007
openaire   +1 more source

Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits

Journal of Food Science and Technology, 2014
Suresh Chandra
exaly  

Naples biscuits

Notes and Queries, 1931
  +4 more sources

Biscuit

2011
openaire   +1 more source