Results 271 to 280 of about 15,162 (303)

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  

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

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

Cookies

2021
openaire   +1 more source

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   +2 more
exaly  

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, Kawai Kiyoshi
exaly  

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

Journal of Cereal Science, 2009
Francis Butler
exaly  

Predicting the cookie quality of flours by using Mixolab®

European Food Research and Technology, 2008
Serpil ÖZTÜRK, Kevser Kahraman, Hamît Koksel   +2 more
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
Bram Pareyt, Kristof Brijs, Jan A Delcour   +2 more
exaly