Results 241 to 250 of about 18,886 (254)

Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions

Journal of Food Measurement and Characterization, 2020
Kiyoshi Kawai
exaly  

Food safety hazards associated with ready-to-bake cookie dough and its ingredients

Food Control, 2017
Steven C Ricke, Soohyoun Ahn, Keith R Schneider   +2 more
exaly  

Predicting the cookie quality of flours by using Mixolab®

European Food Research and Technology, 2008
Kevser Kahraman, Hamit Koksel, Serpil Öztürk   +2 more
exaly  

(In-)Security of Cookies in HTTPS: Cookie Theft by Removing Cookie Flags

IEEE Transactions on Information Forensics and Security, 2020
Junbeom Hur, Changhee Hahn
exaly  

Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking

Journal of Cereal Science, 2009
Francis Butler
exaly  

Effect of a novel monoglyceride stabilized oil in water emulsion shortening on cookie properties

Food Research International, 2011
Koushik Seetharaman
exaly  

Sugar-Snap Cookie Dough Setting: The Impact of Sucrose on Gluten Functionality

Journal of Agricultural and Food Chemistry, 2009
Kristof Brijs, Jan Delcour, Bram Pareyt
exaly  

Morphological, pasting, and textural characterization of starches and their sub fractions of good and poor cookie making wheat varieties

Journal of Food Science and Technology, 2018
Ritu Sindhu, B S Khatkar
exaly  

Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams

Food Hydrocolloids, 2016
Alejandro G. Marangoni, Shai Barbut
exaly  

Effect of fat-type on cookie dough and cookie quality

Journal of Food Engineering, 2007
exaly