Results 101 to 110 of about 216,400 (252)

Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example

, 2022
Madline Schubert, Nelli Erlenbusch, Sebastian Wittland, Sharline Nikolay, Birgit Hetzer, Bertrand Matthäus   +5 more
openalex   +1 more source

Physicochemical and sensory properties of novel cookies enriched with soy and anchovy protein isolate (Stolephorus insularis)

Applied Food Research
Novel formula cookies are needed to meet nutritional requirements in the community and prevent diseases related to diet. This study aimed to evaluate the physicochemical and sensory properties of cookies enriched with a combination of proteins from soy ...
Meda Canti, Maximilliam Febriand Putra, Rory Anthony Hutagalung, Anastasia Tatik Hartanti, Florence Della   +4 more
doaj   +1 more source

VARIASI PENCAMPURAN TEPUNG DAUN SIRSAK (Annona muricata Linn) PADA PEMBUATAN COOKIES DITINJAU DARI SIFAT FISIK, SIFAT ORGANOLEPTIK DAN KADAR SERAT [PDF]

, 2018
Latar Belakang : Serat memiliki sifat positif bagi tubuh. Meskipun memiliki manfaat yang penting konsumsi serat masyarakat Indonesia masih rendah. Sumber makanan yang mengandung banyak serat salah satunya adalah daun sirsak. Sirsak mudah dibudidayakan di
Candra, Jagat Timur, Noor, Tifauzah, Rini Wuri Astuti, Rini Wuri Astuti, Setyowati, Setyowati   +3 more
core  

Optimization of cereal Blend (wheat and yellow maize flours (Zea maize)) enriched with African walnut (Tetracarpidium conophorum) protein isolate for cookie making

, 2021
Abiodun Adekunle Olapade, Oluwayemisi F. J. Awofadeju   +1 more
openalex   +1 more source

Effect of emulsion gels from soy and pea protein isolates stabilized with chitosan as margarine-replacers on the physicochemical and sensory properties of doughs and cookies

Applied Food Research
This study evaluated the effects of replacing 50 % and 100 % of margarine in cookies with emulsion gels formulated with soy (SPI) or pea (PPI) protein isolate and stabilized with chitosan as cold gelling agent, incorporating a mixture of 75 % olive oil ...
Alexandru Radu Corbu, Violeta Nour, Olivia Atudorei, Georgiana Gabriela Codină   +3 more
doaj   +1 more source

Proximate, Physical And Sensory Properties Of Soy-Sweet Potato Flour Cookie.

, 2002
M.O. Iwe
openalex   +2 more sources

Características físico-químicas e sensoriais de cookies sem glúten contendo farinha de linhaça e enriquecido com fibras

, 2020
Felipe Joseph Nascimento Ferreira, Renata de Araújo Alves, Antonia Mayara Brilhante de Sousa, Virgínia Kelly Gonçalves Abreu, Francineide Firmino, Tatiana de Oliveira Lemos, Ana Lúcia Fernandes Pereira   +6 more
openalex   +2 more sources

Innovation on Street Food Products (Instant Porridge and Cookies) Based on Fortified Patin Fish Protein Concentrate with Red Palm Oil and Encaptulated Oil Fish

, 2015
Dewita Dewita, Syahrul Syahrul, Desmelati Desmelati, Suardi Lukman   +3 more
openalex   +2 more sources

Cookie

Cultural Studies Review, 2019
Frank Rennie, Keith Smyth
openaire   +4 more sources

Cookies Ikan Lele (Clarias gariepinus) dengan Penambahan Labu Kuning (Cucurbita moschata) terhadap Kandungan Zat Gizi Pemberian Makanan Tambahan (PMT) Balita Stunting

, 2023
Wilda Laila, Tika Dwita Adfar, Shery Ermilia   +2 more
openalex   +2 more sources