Results 271 to 280 of about 108,396 (306)

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

Effect of polydextrose and inulin on texture and consumer preference of short-dough biscuits with chickpea flour

LWT - Food Science and Technology, 2016
Agata Marzec
exaly  

The Biscuits

2019
openaire   +1 more source

Physical, nutritional, and sensory quality of rice‐based biscuits fortified with safou (Dacryodes edulis) fruit powder

Food Science and Nutrition, 2020
Erasmus N Tang, Renaud Boulanger, Sali Atanga Ndindeng   +2 more
exaly  

Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract

Food Research International, 2014
Antonella Pasqualone, Anna Maria Bianco, Vito M. Paradiso   +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
Elizabeth Carrillo, Paula Varela, Susana Fiszman   +2 more
exaly  

Biscuit

2011
openaire   +1 more source

Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits

Journal of Food Science and Technology, 2019
Hoda M Fadel, Rasha Saad
exaly  

Formulating biscuits with healthier fats. Consumer profiling of textural and flavour sensations during consumption

Food Research International, 2013
Ana Salvador, Amparo Tarrega
exaly