Modulating Purothionin Accumulation and Signal Peptide Cleavage Fine-Tunes Wheat Flour Gluten Properties to Improve Cookie-Making Quality. [PDF]
Adv Sci (Weinh)Liu Y +16 more
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Sustainable utilization of fruit waste in cereal-based breakfast foods: Pre-clinical and clinical perspectives on safety and nutritional benefits. [PDF]
Curr Res Food SciKumar H +8 more
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Development and quality assessment of gluten-free cookies using rice flour and date fruit. [PDF]
Front NutrAkram S +4 more
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Cookie-varning på steroider : Ramverk på samtyckestjänst för webbsidor enligt GDPR
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Nutritional composition, antioxidant potential, physical characteristics, overall acceptance, and in vitro glycaemic index of cookies fortified with rambutan (Nephelium lappaceum L.) seed powder [PDF]
Thi Ngan Nguyen +2 more
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Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder. [PDF]
MoleculesSantuccione FA +6 more
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Predicting the quality of cookies with oleogel as a shortening substitute using hyperspectral imaging and artificial intelligence. [PDF]
Curr Res Food SciJeong S, Hwang J, Lim J, Lee S.
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Replacing Hydrogenated Fat in Cookies with Oleogels Based on <i>Butia odorata</i> Seed Oil and Beeswax. [PDF]
Food Technol BiotechnolJansen-Alves C +8 more
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