Results 251 to 260 of about 118,451 (286)

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

Food Chemistry, 2014
Kiyoshi Kawai
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  

Cookies

2018
openaire   +2 more sources

Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars

Food Chemistry, 2014
Amritpal Kaur, Narpinder Singh, Seeratpreet Kaur   +2 more
exaly  

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

Food Hydrocolloids, 2016
Shai Barbut, Alejandro G Marangoni
exaly  

Cookies

2020
Glyn Barry Sykes, Iain Davidson
openaire   +1 more source

Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices

Food Chemistry, 2020
Carola Cappa
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
Meera Kweon, Louise Slade, Harry Levine
exaly  

Cookies

2002
openaire   +1 more source

cookie

2015
openaire   +1 more source