Results 271 to 280 of about 30,951 (304)

Chlorella vulgaris biomass used as colouring source in traditional butter cookies

Innovative Food Science and Emerging Technologies, 2007
Luisa Gouveia, Ana Paula Batista, JOSÉ Empis   +2 more
exaly  

Nutritional assessment of cookies supplemented with defatted wheat germ

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

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

Food Chemistry, 2019
Agata Antoniewska, Jarosława Rutkowska   +1 more
exaly  

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

Food Chemistry, 2020
Yuchen Zhu, Fang Chen
exaly  

Cookies

2021
openaire   +1 more source

Quality characteristics of gluten free cookies prepared from different flour combinations

Journal of Food Science and Technology, 2011
Sweta Rai, Amarjeet Kaur, Baljit Singh   +2 more
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  

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

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

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

Food Bioscience, 2016
Rajeev Bhat
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
T Koray Palazoglu, Tolgahan Kocadağlı, Vural Gökmen   +2 more
exaly