Studying Several Properties of Emulgel Based on κ-Carrageenan and Its Incorporation as Shortening Material in Cookies. [PDF]
Sharifi M, Moshfegh N, Abbasi A.
europepmc +1 more source
Hydrothermally Modified Defatted Coconut Fiber as a Functional Fat Replacer in Reduced-Fat Cookies: A Structure-Function Study. [PDF]
Suksangpanomrung P +3 more
europepmc +1 more source
Nutritional properties of sugar-free wheat-flour cookies
Barbara Borczak +4 more
openalex +1 more source
Application of Peanut Butter to Improve the Nutritional Quality of Cookies [PDF]
P. N. Timbabadiya +3 more
openalex +1 more source
Influence of partial or total substitution of wheat flour and sunflower oil with Sacha inchi (Plukenetia volubilis L.) flour and oil on the quality and nutritional properties of cookies. [PDF]
Alejandro Ruiz FE +9 more
europepmc +1 more source
Microalgae Techno-Functional Properties in Bread, Cookies, and Pasta Products: A Review. [PDF]
Atubukha B +5 more
europepmc +1 more source
Protecting Encrypted Cookies from Compression Side-Channel Attacks
Janaka Alawatugoda +2 more
openalex +2 more sources

