Results 261 to 270 of about 37,200 (295)

Nutritional assessment of cookies supplemented with defatted wheat germ

Food Chemistry, 2007
Faqir Muhammad Anjum, Muhammad Umair Arshad, Tahir Zahoor   +2 more
exaly  

Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince () fruits

Food Chemistry, 2019
Jaroslawa Rutkowska, Agata Antoniewska
exaly  

Quality characteristics of gluten free cookies prepared from different flour combinations

Journal of Food Science and Technology, 2011
Baljit Singh, Amarjeet Kaur, Sweta Rai
exaly  

Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies

Food and Bioproducts Processing, 2011
Nissreen Abu-Ghannam
exaly  

Inhibition of acrylamide by glutathione in asparagine/glucose model systems and cookies

Food Chemistry, 2020
Yuchen Zhu, Fang Chen, Guoyu Sun
exaly  

Cookies

2004
Simon Stobart, Mike Vassileiou
openaire   +2 more sources

Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes

LWT - Food Science and Technology, 2011
Francine Zucco, Susan Arntfield, Yulia Borsuk   +2 more
exaly  

Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering ( Jack.) legume flour

Food Bioscience, 2016
Rajeev Bhat
exaly  

Physical and sensory characteristics of cookies prepared with flaxseed flour

Journal of the Science of Food and Agriculture, 2012
Hanna Khouryieh, Fadi Aramouni
exaly  

Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product

Journal of Food Science, 2012
Vural Gökmen, Tolgahan Kocadağlı, T Koray Palazoglu   +2 more
exaly