Results 71 to 80 of about 37,200 (295)
Foods, 2020 Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt.
Joana Mota +3 more
doaj +1 more source
Journal of Consumer Behaviour, EarlyView.ABSTRACT Many brands have added highly incongruent products to their product lines, such as Lay's Chicken and Waffles Potato Chips, Blueberry Cheerios, and Carrot Cake Oreos. This paper investigates how highly incongruent products influence the choice of pre‐existing items in the product line.
Brittney Stephenson +4 more
wiley +1 more source
Az amerikai cookies reológiai vizsgálata és érzékszervi bírálata
, 2019 Szakdolgozatom témájául az amerikai tradicionális keksz, a cookies vizsgálatát választottam. Dolgozatomban a különböző zsiradékok és lisztek használata mellett vizsgáltam a kekszeket, mennyire befolyásolja a végtermékünket a különböző alapanyagok ...
Hetey, Anett
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Deskripsi Pengembangan Cookies Substitusi Puree Kacang Hijau (Vigna Radiata) Unrtuk Meningkatkan Nilai Gizi [PDF]
, 2022 Pengolahan kacang hijau menjadi beraneraka ragam makanan baik tradisional maupun internasional, diharapkan dapat mengurangi penggunaan bahan tepung terigu dan ketergantungan pada bahan impor, sehingga dapat mendukung program kemandirian dalam bidang ...
Gawarti, Gawarti +2 more
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Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley +1 more source
AgrointekThe development of cookies based on modified sorghum flour as a functional product has the potential to fulfill snack needs. The addition of kidney beans aims to increase the protein content and functional properties of cookies.
Pepita Haryanti, Dwita Nafila, Nur Aini
doaj +1 more source
The Cookies Club (Cookies Business) / Hidayati Sufiah Roslan [PDF]
, 2020 The Cookies Club is where authentic cookies’ lovers supposed to be. This is because we offer variety type of freshly baked cookies. All the cookies that we provide are made using our own unique recipe.
Hidayati Sufiah, Roslan
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The Impact of Glycation on Protein Digestibility
ChemFoodChem, EarlyView.Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann +2 more
wiley +1 more source