The Arcor/Bagley Merger and the Argentine Biscuit Market: Price Increases vs. Cost Reductions.
- Published in:
- ICFAI Journal of Mergers & Acquisitions, 2007, v. 4, n. 2, p. 15
- By:
- Publication type:
- Article
Works matching DE "BISCUIT industry"
Results: 24
1
2
High-speed inspection of broken biscuits.
- Published in:
- 2014
- Publication type:
- Product Review
3
Parle Products: The Journey of Budget Brand Toward Premiumization.
- Published in:
- Business Perspectives & Research, 2021, v. 9, n. 1, p. 159, doi. 10.1177/2278533720923519
- By:
- Publication type:
- Article
4
Biscuit production and consumption as war re-enactment.
- Published in:
- Continuum: Journal of Media & Cultural Studies, 2022, v. 36, n. 5, p. 763, doi. 10.1080/10304312.2022.2106357
- By:
- Publication type:
- Article
5
The Creaming of Short Doughs and Its Impact on the Quality Attributes of Rotary-Molded Biscuits.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 621, doi. 10.3390/foods10030621
- By:
- Publication type:
- Article
6
Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry.
- Published in:
- Applied Bionics & Biomechanics, 2022, p. 1, doi. 10.1155/2022/2973153
- By:
- Publication type:
- Article
7
Characterisation of flour, starch and fibre obtained from sweet potato (kumara) tubers, and their utilisation in biscuit production.
- Published in:
- International Journal of Food Science & Technology, 2008, v. 43, n. 2, p. 373, doi. 10.1111/j.1365-2621.2007.01652.x
- By:
- Publication type:
- Article
8
UTILIZATION OF BARLEY MALT AS A PARTIAL REPLACEMENT OF WHEAT FLOUR IN BISCUITS INDUSTRIES.
- Published in:
- Zagazig Journal of Agricultural Research, 2018, v. 45, n. 1, p. 239
- By:
- Publication type:
- Article
9
Utilization of biowaste from commercial lotus cultivation by incorporating rhizome flour for low glycaemic cookies.
- Published in:
- Journal of Tropical Agriculture, 2022, v. 60, n. 1, p. 31
- By:
- Publication type:
- Article
10
Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum.
- Published in:
- Food Science & Technology International, 2018, v. 24, n. 7, p. 607, doi. 10.1177/1082013218779323
- By:
- Publication type:
- Article
11
Productivity, product quality and workforce skills: Food processing in four European countries.
- Published in:
- National Institute Economic Review, 1994, v. 147, p. 62, doi. 10.1177/002795019414700105
- By:
- Publication type:
- Article
12
THE INFLUENCE OF GLUTEN-FREE FLOURS ON THE QUALITY INDICATORS OF BISCUIT SEMI-FINISHED PRODUCTS.
- Published in:
- Grain Products & Mixed Fodder's, 2016, v. 64, n. 4, p. 16, doi. 10.15673/gpmf.v64i4.262
- By:
- Publication type:
- Article
13
Exploring The Suitability Of Incorporating Tiger Nut Flour As Novel Ingredient In Gluten-Free Biscuit.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2014, v. 64, n. 1, p. 27, doi. 10.2478/v10222-012-0087-z
- By:
- Publication type:
- Article
14
Development of a fat reduced cheese shake biscuit from germinated Homnin brown rice flour.
- Published in:
- International Food Research Journal, 2016, v. 23, n. 2, p. 475
- By:
- Publication type:
- Article
15
Unibic India: From Fastest Growing Niche Cookie Brand to a Challenger?
- Published in:
- IUP Journal of Marketing Management, 2021, v. 20, n. 4, p. 412
- By:
- Publication type:
- Article
16
Reducing GHG Emissions and Improving Cost Effectiveness via Energy Efficiency Enhancements: A Case Study in a Biscuit Industry.
- Published in:
- Sustainability (2071-1050), 2022, v. 14, n. 1, p. 69, doi. 10.3390/su14010069
- By:
- Publication type:
- Article
17
Determination of Optimum Level of Factors for Producing High-Quality Biscuits Using the Taguchi Method.
- Published in:
- Journal of Culinary Science & Technology, 2009, v. 7, n. 2/3, p. 105, doi. 10.1080/15428050903313366
- By:
- Publication type:
- Article
18
Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 2, p. 329, doi. 10.1007/s00217-021-03908-6
- By:
- Publication type:
- Article
19
VARIATIONS IN THE CHEMICAL COMPOSITION OF BISCUITS OBTAINED THROUGH TRADITIONAL METHODS AND INDUSTRIAL PROCESSING.
- Published in:
- Analele Universitatii din Craiova. Seria Biologie, Horticultura, Tehnologia Prelucrarii Produselor Agricole, Ingineria Mediului, 2016, v. 21, p. 397
- By:
- Publication type:
- Article
20
Contact dermatitis caused by sodium metabisulphite.
- Published in:
- Contact Dermatitis (01051873), 1986, v. 14, n. 3, p. 194, doi. 10.1111/j.1600-0536.1986.tb01217.x
- By:
- Publication type:
- Article
21
How firms compete when they set identical prices: Nonprice strategies in the Indian biscuit industry.
- Published in:
- Journal of Economics & Management Strategy, 2023, v. 32, n. 4, p. 733, doi. 10.1111/jems.12518
- By:
- Publication type:
- Article
22
Optimization (Substrate and pH) and Anaerobic Fermentative Hydrogen Production by Various Industrial Wastes Isolates Utilizing Biscuit Industry Waste as Substrate.
- Published in:
- Journal of Pure & Applied Microbiology, 2018, v. 12, n. 3, p. 1587, doi. 10.22207/JPAM.12.3.65
- By:
- Publication type:
- Article
23
L' «AZIENDA DE' PUBBLICI BISCOTTI» A VENEZIA TRA XVII E XVIII SECOLO.
- Published in:
- Città e Storia, 2010, v. 5, n. 1, p. 141
- By:
- Publication type:
- Article
24
Classification, Processing Procedures, and Market Demand of Chinese Biscuits and the Breeding of Special Wheat for Biscuit Making.
- Published in:
- Journal of Food Quality, 2022, p. 1, doi. 10.1155/2022/6679776
- By:
- Publication type:
- Article