Works matching DE "BISCUITS"

Results: 737

Physico-chemical and Sensory Evaluation of Biscuits Developed from Blends of Jowar (Sorghum), Organic Jaggery and Whole Wheat Flours.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 216, doi. 10.18805/ajdfr.DR-1787

By:

Rao, P. V. K. Jagannadha;
Sreedevi, P.;
Navaneetha, Y.;
Kiranmayi, K.;
Bharathalakshmi, M.

Publication type:

Article

Chemical Characteristics and Sensory Properties of Biscuits using Modified Potato Flour.

Published in:

Pertanika Journal of Social Sciences & Humanities, 2017, v. 25S, p. 147

By:

Handayani, Mustika Nuramalia;
Cakrawati, Dewi

Publication type:

Article

Quality of Margarine Produced from Coconut and Cashew Kernel Oil Blends and their Potential as Shortening for Biscuit Production.

Published in:

Nigerian Journal of Nutritional Sciences, 2024, v. 45, n. 2, p. 214, doi. 10.4314/njns.v45i2.22

By:

Chidinma, Ezenwa Happiness;
Achese, Orisa Catherine;
Ovuchimeru, Amadi Allbright

Publication type:

Article

Development and Evaluation of Biscuits made from Cassava-Sorghum-Soybean Composite Flour to Combat Acute Malnutrition in Children.

Published in:

Nigerian Journal of Nutritional Sciences, 2024, v. 45, n. 2, p. 31, doi. 10.4314/njns.v45i2.4

By:

Eze Scholastica, N.;
Peace, N. Ani;
Jane, N. Okafor;
Loveth, C. Onah;
Nkechi, G. Onyeke;
Cyril, O. Anoshirike;
Ezinne, J. Nnodim

Publication type:

Article

PENGARUH PEMANFAATAN TEPUNG BUAH KERSEN (MUNTINGIA CALABURA L.) DAN SUBSTITUSI GULA TERHADAP KANDUNGAN GIZI, ANTIOKSIDAN DAN ORGANOLEPTIK BISKUIT.

Published in:

National Nutrition Journal / Media Gizi Indonesia, 2022, v. 17, n. 1, p. 33, doi. 10.20473/mgi.v17i1.33-42

By:

Silviani, Deya;
Marliyati, Sri Anna;
Kustiyah, Lilik

Publication type:

Article

INNOVATIVE TECHNOLOGY OF BISCUIT PRODUCTION BASED ON THE USE OF SECONDARY PRODUCTS OF SOYBEAN PROCESSING.

Published in:

Journal of Chemistry & Technologies, 2023, v. 31, n. 1, p. 128, doi. 10.15421/jchemtech.v31i1.263187

By:

Korkach, Hanna;
Kotuzaki, Olena;
Breitenmoser, Lena;
Behner, David;
Hugi, Christoph;
Krusir, Galyna

Publication type:

Article

Estimating Price Dynamics in the Aftermath of Forest Disturbances: The Biscuit Fire in Southwest Oregon.

Published in:

Forest Science, 2020, v. 66, n. 5, p. 556, doi. 10.1093/forsci/fxaa004

By:

Zhai, Jun;
Kuusela, Olli-Pekka

Publication type:

Article

Cellulose Paper Sorptive Extraction (CPSE) Combined with Gas Chromatography–Mass Spectrometry (GC–MS) for Facile Determination of Lorazepam Residues in Food Samples Involved in Drug Facilitated Crimes.

Published in:

Separations (2297-8739), 2023, v. 10, n. 5, p. 281, doi. 10.3390/separations10050281

By:

Jain, Bharti;
Jain, Rajeev;
Kabir, Abuzar;
Ghosh, Abhishek;
Zughaibi, Torki;
Chauhan, Vimukti;
Koundal, Sonali;
Sharma, Shweta

Publication type:

Article

Nutritional properties of wheat flour supplemented with modified tacca (Tacca involucrata) flour for production of healthy biscuits.

Published in:

Bulletin of the National Research Centre, 2022, v. 46, n. 1, p. 1, doi. 10.1186/s42269-022-00884-z

By:

Ojewumi, Emmanuel Omotayo;
Omoba, Olufunmilayo Sade;
Awolu, Olugbenga Olufemi

Publication type:

Article

Chemical composition, in vitro antioxidant properties, and phenolic profile of shallot (Allium ascalonicum L.)-enriched plantain biscuit.

Published in:

Bulletin of the National Research Centre, 2022, v. 46, n. 1, p. 1, doi. 10.1186/s42269-022-00769-1

By:

Adeyemo, Aanuoluwapo Elizabeth;
Omoba, Olufunmilayo Sade;
Olagunju, Aderonke Ibidunni;
Josiah, Sunday Solomon

Publication type:

Article

Microbiological Evaluation of Meals Served to Students in the University City Restaurant of Benha University.

Published in:

Annals of Agricultural Science Moshtohor, 2023, v. 61, n. 1, p. 143, doi. 10.21608/ASSJM.2023.190890.1208

By:

Abdel Samee, Hanaa M.;
Mohamed, Mahmoud H.;
Sharoba, Ashraf M.

Publication type:

Article

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine.

Published in:

Annals of Agricultural Science Moshtohor, 2022, v. 60, n. 3, p. 869

By:

Mostafa, Gehan M.;
El-Desouky, Ahmed I.;
Sharoba, Ashraf M.;
Mohamed, Zahrat El-Ola M.;
Morsy, Mohamed K.

Publication type:

Article

Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press.

Published in:

Annals of Agricultural Science Moshtohor, 2022, v. 60, n. 3, p. 855, doi. 10.21608/assjm.2022.263849

By:

Saleh, M. S. I.;
El-Mansy, H. A.;
Bahlol, H. E.;
Mohamed, M. H.;
Doweidar, M. M. M.

Publication type:

Article

猕猴桃风味石斑鱼骨高钙饼干的制备及品质分析.

Published in:

Food Research & Development, 2025, v. 46, n. 3, p. 152, doi. 10.12161/j.issn.1005‐6521.2025.03.019

By:

袁华标;
黎铸毅;
刘美娇;
马小雅;
洪鹏志;
钟赛意;
刘寿春

Publication type:

Article

紫薯粉对莜麦饼干品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 18, p. 122, doi. 10.12161/j.issn.1005-6521.2024.18.017

By:

洪文龙;
杨晨;
陈玉琳;
吕丽爽

Publication type:

Article

西兰花膳食纤维饼干的研制.

Published in:

Food Research & Development, 2023, v. 44, n. 15, p. 98, doi. 10.12161/j.issn.1005-6521.2023.15.015

By:

梁慧光;
王文程;
王亚兰;
李军鹏;
李毅

Publication type:

Article

白灵菇无糖营养饼干的工艺优化及其消化特性.

Published in:

Food Research & Development, 2023, v. 44, n. 8, p. 137, doi. 10.12161/j.issn.1005-6521.2023.08.020

By:

王彦平;
钱道明;
刘晓丽;
汤高奇;
朱维军

Publication type:

Article

抗性淀粉酥性饼干工艺条件优化及其体外消化性.

Published in:

Food Research & Development, 2023, v. 44, n. 8, p. 105, doi. 10.12161/j.issn.1005-6521.2023.08.015

By:

秦仁炳;
项丰娟;
曾洁;
李光磊

Publication type:

Article

圆苞车前子壳粉全麦酥性饼干研制及品质分析.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 67, doi. 10.12161/j.issn.1005-6521.2022.21.009

By:

李梦琴;
赵龙珂;
程冰;
王筝;
赵杰;
林顺顺

Publication type:

Article

紫淮山与燕麦粉对酥性饼干品质及营养特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 100, doi. 10.12161/j.issn.1005-6521.2022.17.014

By:

袁贵英;
王彦平;
姬长新;
申飞

Publication type:

Article

文冠果饼干的研制及风味物质分析.

Published in:

Food Research & Development, 2022, v. 43, n. 15, p. 69, doi. 10.12161/j.issn.1005-6521.2022.15.010

By:

王雨萌;
路昌;
刘文荣;
王兆磊;
赵永军;
李守科;
于梅;
王磊

Publication type:

Article

汽爆豆粕对小麦面团及饼干品质特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 13, p. 31, doi. 10.12161/j.issn.1005-6521.2022.13.005

By:

李悦;
汲湘宇;
周梦琦;
郭兴峰;
孔峰

Publication type:

Article

响应面法优化马蹄皮粉酥性饼干配方.

Published in:

Food Research & Development, 2022, v. 43, n. 7, p. 161, doi. 10.12161/j.issn.1005-6521.2022.07.023

By:

谭韩英;
杨滨榕;
高丹;
梁园丽;
陈伟玲

Publication type:

Article

油橄榄果渣酥性饼干的研制.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 110, doi. 10.12161/j.issn.1005-6521.2022.03.016

By:

古小露;
阮梅蘭;
王锴;
王操;
姜美娜;
贾桂香;
马星月;
王强

Publication type:

Article

基于主成分分析法的泡菜风味马铃薯饼干研制.

Published in:

Food Research & Development, 2021, v. 42, n. 18, p. 116, doi. 10.12161/j.issn.1005-6521.2021.18.017

By:

崔妍;
杨丹璐;
陈姗姗;
吴金鸿;
王正武;
孙志栋;
张林楠

Publication type:

Article

马齿苋黄豆粗粮饼干的研制.

Published in:

Food Research & Development, 2021, v. 42, n. 15, p. 97, doi. 10.12161/j.issn.1005-6521.2021.15.016

By:

张新海;
郝慧敏;
张守花

Publication type:

Article

基于模糊综合评定法及响应面优化松茸蔓越莓酥性饼干制作工艺.

Published in:

Food Research & Development, 2021, v. 42, n. 12, p. 149, doi. 10.12161/j.issn.1005-6521.2021.12.024

By:

凌云坤;
蒋方国;
刘达玉;
徐斌;
倪霞;
李翔

Publication type:

Article

基于主成分分析的不同小麦品种制作的韧性饼干品质评价.

Published in:

Food Research & Development, 2021, v. 42, n. 10, p. 44, doi. 10.12161/j.issn.1005-6521.2021.10.007

By:

刘孟宜;
田博宇;
王滢颖;
王超;
李慧静

Publication type:

Article

改性奇亚籽粕可溶性膳食纤维对韧性饼干品质的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 9, p. 131, doi. 10.12161/j.issn.1005-6521.2021.09.019

By:

韩冉;
余倩倩;
孔宇;
王磊;
陈文;
康峻博;
周家萍;
孟梦

Publication type:

Article

两种熟化方式对压缩饼干粉理化性质的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 8, p. 73, doi. 10.12161/j.issn.1005-6521.2021.08.013

By:

拓朝月;
周锋;
杜习绱;
张志明;
陈鹏;
谢彩锋

Publication type:

Article

具有胃液pH值调节功能的饼干开发.

Published in:

Food Research & Development, 2021, v. 42, n. 6, p. 141, doi. 10.12161/j.issn.1005-6521.2021.06.024

By:

丘苑新;
杨静娴;
何娣;
马路凯;
李影童

Publication type:

Article

板栗粉食品的开发利用研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 5, p. 201, doi. 10.12161/j.issn.1005-6521.2021.05.034

By:

周葵;
张雅媛;
游向荣;
王颖;
李明娟;
卫萍

Publication type:

Article

Effect of oat flour on wheat dough characteristics and biscuit quality.

Published in:

Food Research & Development, 2021, v. 42, n. 1, p. 83, doi. 10.12161/j.issn.1005-6521.2021.01.023

By:

Li Na;
Chen Qian;
Li Haifeng;
He Xiaoguang

Publication type:

Article

响应面法优化黄粉虫饼干加工工艺.

Published in:

Food Research & Development, 2020, v. 41, n. 24, p. 119, doi. 10.12161/j.issn.1005-6521.2020.24.020

By:

田晶

Publication type:

Article

木糖醇紫山药饼干的研制.

Published in:

Food Research & Development, 2020, v. 41, n. 21, p. 92, doi. 10.12161/j.issn.1005-6521.2020.21.016

By:

李俊华;
刘晓丽;
陈月英;
贾彦杰;
孙瑞琳

Publication type:

Article

牡蛎多肽饼干制作及货架期预测.

Published in:

Food Research & Development, 2020, v. 41, n. 11, p. 147, doi. 10.12161/j.issn.1005-6521.2020.11.025

By:

戴梓茹;
郑健蓉;
陈虹雨;
孔艳;
吴远清

Publication type:

Article

艾叶饼干加工工艺研究.

Published in:

Food Research & Development, 2019, v. 40, n. 17, p. 110, doi. 10.12161/j.issn.1005-6521.2019.17.020

By:

冯彩丽;
郭婷;
段振华;
蔡文;
白向丽

Publication type:

Article

蒲公英饼干的研制.

Published in:

Food Research & Development, 2019, v. 40, n. 4, p. 77, doi. 10.3969/j.issn.1005-6521.2019.04.015

By:

马井喜;
印薪颂;
吴淑清

Publication type:

Article

Production and Quality Evaluation of Acha-Orange Fleshed Sweet Potato-Based Biscuit Enriched with Grasshopper (Zonocerus Variegatus) Flour.

Published in:

Nigerian Food Journal, 2023, v. 41, n. 1/2, p. 47, doi. 10.4314/nifoj.v41i2.5

By:

Ayo, J. A.;
Ibrahim, A. N.;
Duku, N. A.

Publication type:

Article

CEREAL & GRAIN SCIENCES CONGRESS, CONFERENCE, SYMPOSIUM, EXPO CALENDAR.

Published in:

Cereal Technology / Getreidetechnologie, 2024, v. 78, n. 3, p. 160

By:

Boyacioglu, Hikmet

Publication type:

Article

EFFECT OF CARROT POMACE POWDER ON THE QUALITATIVE TRAITS OF BISCUITS.

Published in:

International Journal of Agricultural & Statistical Sciences, 2022, v. 18, p. 2309

By:

Al-Shamari, Bushra B. J.

Publication type:

Article

Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour.

Published in:

Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2016.1178693

By:

Öksüz, Tuğba;
Karakaş, Barçın;
Yildiz, Fatih

Publication type:

Article

Functionality and chemical composition of maize-okara flour blends on biscuit quality.

Published in:

Ukrainian Journal of Food Science, 2021, v. 9, n. 1, p. 88, doi. 10.24263/2310-1008-2021-9-1-9

By:

Makinde, Folasade Maria;
Tifu, Osaruguwe Dan-Aighewi

Publication type:

Article

Effect of the addition of pinhão flour and bagasse generated after starch extraction on the formulation of cookie.

Published in:

Ukrainian Journal of Food Science, 2019, v. 7, n. 2, p. 186, doi. 10.24263/2310-1008-2019-7-2-3

By:

Schiavo Romko, Stéphanie;
Beninca, Cleoci;
Delinski Bet, Camila;
Bassetto Bisinella, Radla Zabian;
Schnitzler, Egon

Publication type:

Article

Physical characteristics of functional biscuits enriched in einkorn flakes.

Published in:

Ukrainian Journal of Food Science, 2018, v. 6, n. 1, p. 13, doi. 10.24263/2310-1008-2018-6-1-4

By:

Dimov, Ivan;
Stamatovska, Viktorija

Publication type:

Article

Compositions Nutrient and Antinutrients of Biscuits Prepared from Fermented and Unfermented Ternary Mixture Flours.

Published in:

Journal of Food Quality & Hazards Control, 2024, v. 11, n. 1, p. 13, doi. 10.18502/jfqhc.11.1.14992

By:

Oleghe, P. O.;
Akharaiyi, F. C.;
Ehis-Eriakha, C. B.

Publication type:

Article

Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace.

Published in:

Plants (2223-7747), 2024, v. 13, n. 5, p. 590, doi. 10.3390/plants13050590

By:

Antoniolli, Andrea;
Becerra, Lucía;
Piccoli, Patricia;
Fontana, Ariel

Publication type:

Article

Barley in the Production of Cereal-Based Products.

Published in:

Plants (2223-7747), 2022, v. 11, n. 24, p. 3519, doi. 10.3390/plants11243519

By:

Lukinac, Jasmina;
Jukić, Marko

Publication type:

Article

Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products.

Published in:

Plants (2223-7747), 2021, v. 10, n. 2, p. 318, doi. 10.3390/plants10020318

By:

Milla, Paula García;
Peñalver, Rocío;
Nieto, Gema;
Trombetta, Domenico

Publication type:

Article

Effect of using high fiber plant wastes, by-products and composite flour on the quality of the resulted biscuits.

Published in:

Fayoum Journal of Agricultural Research & Development / Maǧallaẗ Al-Fayūm lil Buḥūṯ wa Al-Tanmiyyaẗ Al-Zirāʿiyyaẗ, 2023, v. 37, n. 1, p. 138

By:

Mostafa, Mostafa K.;
Maray, Ahmed R. M.;
Helmy, Eid Ahmed;
El-Mohammady, Doaa Ali

Publication type:

Article