Results 231 to 240 of about 18,886 (254)

Enhancing the Nutritional and Sensory Quality of Tartary Buckwheat Cookies Through Solid-State Fermentation with <i>Eurotium cristatum</i> and Baking. [PDF]

Foods
Wan L, Liu S, Wang X, Lv Z, Zhao J, Zheng X, Liu C, Sun W, Xiang D, Zou L, Jiang L.   +10 more
europepmc   +1 more source

Modulating Purothionin Accumulation and Signal Peptide Cleavage Fine-Tunes Wheat Flour Gluten Properties to Improve Cookie-Making Quality. [PDF]

Adv Sci (Weinh)
Liu Y, Chang S, Zhang Z, Kang T, Liu M, Zong Y, Ni F, Bao Y, Zhang R, Zhang X, Du J, Xin M, Hu Z, Liu J, Ni Z, Sun Q, Yao Y.   +16 more
europepmc   +1 more source

Cookie Business: Count it Up

, 2019
Cookie University
core   +1 more source

Effects of cerebral infarction on cognitive and speech performance. [PDF]

BMC Med Inform Decis Mak
Niu Y, Hu M, Zhao X, Gao X, Zhu Y.
europepmc   +1 more source

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An Empirical Analysis of E-Governments’ Cookie Interfaces in 50 Countries

Sustainability, 2023
Abdulmohsen Albesher, Heider Wahsheh, Juna Alharbi   +2 more
exaly  

Factors affecting 3D printing and post-processing capacity of cookie dough

Innovative Food Science and Emerging Technologies, 2020
Ezgi Pulatsu, Jian Lin, Mengshi Lin
exaly  

Effect of sugar composition on the water sorption and softening properties of cookie

Food Chemistry, 2014
Kiyoshi Kawai, Yoshio Hagura
exaly  

Effect of hydrocolloid addition on dimensional stability in post-processing of 3D printable cookie dough

LWT - Food Science and Technology, 2019
Hyun Jin Park
exaly  

Cookie- Versus Cracker-Baking—What's the Difference? Flour Functionality Requirements Explored by SRC and Alveography

Critical Reviews in Food Science and Nutrition, 2014
Louise Slade, Harry Levine, Meera Kweon
exaly