Results 241 to 250 of about 30,951 (304)

Evaluation of the Nutritional, Rheological, Functional, and Sensory Properties of Cookies Enriched with Taro (<i>Colocasia esculenta</i>) Flour as a Partial Substitute for Wheat Flour. [PDF]

Foods
Dossa S, Neagu C, Lalescu D, Negrea M, Stoin D, Jianu C, Berbecea A, Cseh L, Rivis A, Suba M, Alexa E.   +10 more
europepmc   +1 more source

Development and quality assessment of gluten-free cookies using rice flour and date fruit. [PDF]

Front Nutr
Akram S, Chatha A, Abid J, Farooq U, Ahmad AMR.   +4 more
europepmc   +1 more source

Modulating Purothionin Accumulation and Signal Peptide Cleavage Fine-Tunes Wheat Flour Gluten Properties to Improve Cookie-Making Quality. [PDF]

Adv Sci (Weinh)
Liu Y, Chang S, Zhang Z, Kang T, Liu M, Zong Y, Ni F, Bao Y, Zhang R, Zhang X, Du J, Xin M, Hu Z, Liu J, Ni Z, Sun Q, Yao Y.   +16 more
europepmc   +1 more source

Sustainable utilization of fruit waste in cereal-based breakfast foods: Pre-clinical and clinical perspectives on safety and nutritional benefits. [PDF]

Curr Res Food Sci
Kumar H, Guleria S, Jha P, Dhanjal DS, Nepovimova E, Sana SS, Shaikh AM, Kovács B, Harsányi E.   +8 more
europepmc   +1 more source

Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder. [PDF]

Molecules
Santuccione FA, Soazo M, Llopart E, Rossi M, Verdini RA, Pittia P, Pérez LM.   +6 more
europepmc   +1 more source

Cookie

Marine Engineering, 2001
openaire   +1 more source

Predicting the quality of cookies with oleogel as a shortening substitute using hyperspectral imaging and artificial intelligence. [PDF]

Curr Res Food Sci
Jeong S, Hwang J, Lim J, Lee S.
europepmc   +1 more source

Cookie

Journal of Information Processing and Management, 1999
openaire   +1 more source

Erratum to: Phase 1 dose-escalation trial using convection-enhanced delivery of radio-immunotheranostic 124I-Omburtamab for diffuse intrinsic pontine glioma. [PDF]

Neuro Oncol
europepmc   +1 more source