Results 261 to 270 of about 24,806 (304)

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, Dorota Gumul, Rafał Ziobro   +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
Elke K Arendt
exaly  

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  

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
Henriette L De Kock, John R N Taylor
exaly  

Physical quality and in vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran

Food Hydrocolloids, 2020
Qiang Yu, Jiajun Chen, Yi Chen
exaly  

Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

Journal of Food Science and Technology, 2014
Dipika Agrahar-Murugkar, Paridhi Gulati, Nachiket Kotwaliwale   +2 more
exaly  

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

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

Biscuit

2007
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