Results 271 to 280 of about 37,200 (295)

Analysis, Distribution, and Dietary Exposure of Glyoxal and Methylglyoxal in Cookies and Their Relationship with Other Heat-Induced Contaminants

Journal of Agricultural and Food Chemistry, 2010
Francisco J. Morales, Gema Arribas-Lorenzo   +1 more
exaly  

Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value

LWT - Food Science and Technology, 2015
Yookyung Kim
exaly  

SOFT COOKIE

2014
SAKAMOTO MAI, KIYAMA TSUKASA
openaire   +2 more sources

Physicochemical properties and sensory evaluation of fructoligosaccharide enriched cookies

Journal of Food Science and Technology, 2011
exaly  

Online Privacy Concerns Associated with Cookies, Flash Cookies, and Web Beacons

Journal of Internet Commerce, 2011
Burke T Ward, Ruben A Mendoza
exaly  

Cookie-Jar Cookies And Pan Bars

2010
openaire   +1 more source

Cookies, Biscotti, & Bar Cookies

2010
openaire   +2 more sources

Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour

International Journal of Food Science and Technology, 2012
Ram Yamsaengsung, Regine Schoenlechner, Emmerich Berghöfer   +2 more
exaly  

Cookies

2020
Glyn Barry Sykes, Iain Davidson
openaire   +1 more source

Study on evaluation of starch, dietary fiber and mineral composition of cookies developed from 12 sorghum cultivars

Food Chemistry, 2018
B Dayakar Rao
exaly