Results 11 to 20 of about 18,886 (254)
British Educational Research Journal, EarlyView., 2023 Abstract Children's relationship with time in preschools is an under‐researched area. Young children rarely know how to measure time using a clock, but their experiences of time may contribute to understanding children's well‐being and debates about quality in preschools.
Kristín Dýrfjörð +3 more
wiley +1 more source
Check-Point - Group Information Session
, 2020 Cookie University Session: You will earn the Year 1 Cookie Pin, Cookie Business badge, and Financial Literacy badge.
Cookie University,
core +4 more sources
Foods, 2023 Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers.
Ilgin Dogruer +4 more
doaj +1 more source
Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients
Czech Journal of Food Sciences, 2021 : The aim of this study was to analyse the production of gluten-free, low protein cookies, which can easily be consumed by celiac and phenylketonuria (PKU) patients. The formula was adopted to prepare the control cookies (without dried fruits) from maise
Ozen Parlak, Ayse Neslihan Dundar
doaj +1 more source
Nutrición Hospitalaria, 2013 Introduction: It is essential to determine which snack foods are most affective for appetite control. The objective of the current study was to assess the responses of two different cookies on satiety and cardiovascular risk factors. Material and Methods:
D. A. de Luis +5 more
doaj +1 more source
Food Chemistry: X, 2020 Baking soda (NaHCO3) has critical technological functions in cookie products. Health concern on excessive sodium consumption is increasing; therefore, it is necessary to explore NaHCO3 alternatives, such as KHCO3, for bakery products.
Gengjun Chen, Ruijia Hu, Yonghui Li
doaj +1 more source
Effect of flour and sugar particle size on the properties of cookie dough and cookie
Czech Journal of Food Sciences, 2019 The effect of particle size of flour and sugar on the physical, sensorial and textural properties of cookie dough and cookie was investigated. According to the obtained data, both the sugar particle size and the flour particle size in cookie dough ...
Hüseyin Boz
doaj +1 more source
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang, 2022 UMKM becomes the driving force of the community's economy and becomes a contributor to the income of a region. Palembang is an area that has an even distribution of UMKM in each sub-district, one of them is UMKM Kue Skippy "AYU" which is located in ...
Indra Griha Tofik Isa, Riana Mayasari
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Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children
Foods, 2022 This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children.
Jaqueline Machado Soares +9 more
doaj +1 more source
The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2018 Celiac disease is a digestive autoimmune disorder caused by the digestion of gluten. As of current, the only known treatment for this disease is to get a gluten-free diet.
Nasim Hasanpoor +3 more
doaj +1 more source