Works matching DE "BISCUITS"
Results: 714
QUALITY AND SHELF-LIFE EVALUATION OF MULTIGRAIN GLUTEN FREE BISCUITS DEVELOPED FROM SORGHUM, SOYBEAN AND OAT COMPOSITE FLOURS BLEND.
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- Plant Archives (09725210), 2024, v. 24, n. 2, p. 2493, doi. 10.51470/PLANTARCHIVES.2024.v24.no.2.356
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- Article
Assessing the suitability of wheat germplasm for biscuit preparation.
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- International Agrophysics, 2025, v. 39, n. 1, p. 1, doi. 10.31545/intagr/193201
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- Article
Organoleptic profile of high protein and dietary fibre biscuits based on soybean flour, tempeh flour, and Moringa leaf powder.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2024, v. 18, p. 654, doi. 10.5219/1955
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- Article
The rheological characteristics of the dough for semi-finished biscuits with the addition of crickets flour.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2024, v. 18, p. 468, doi. 10.5219/1967
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- Article
Quality of Margarine Produced from Coconut and Cashew Kernel Oil Blends and their Potential as Shortening for Biscuit Production.
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- Nigerian Journal of Nutritional Sciences, 2024, v. 45, n. 2, p. 214, doi. 10.4314/njns.v45i2.22
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- Article
Development and Evaluation of Biscuits made from Cassava-Sorghum-Soybean Composite Flour to Combat Acute Malnutrition in Children.
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- Nigerian Journal of Nutritional Sciences, 2024, v. 45, n. 2, p. 31, doi. 10.4314/njns.v45i2.4
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- Article
Assessment of Heavy Metals in Biscuit Samples Available in Iraqi Markets.
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- Biological Trace Element Research, 2024, v. 202, n. 10, p. 4778, doi. 10.1007/s12011-023-04013-3
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- Article
Assessment of Aluminum via Baby Foods Consumption in Turkey: Estimated Early-Life Dietary Exposure and Target Hazard Quotient.
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- Biological Trace Element Research, 2022, v. 200, n. 8, p. 3892, doi. 10.1007/s12011-021-02961-2
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- Article
Biscuits and unicorns: shifting meanings of domestic space in a post-lockdown world.
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- Journal for Cultural Research, 2022, v. 26, n. 1, p. 24, doi. 10.1080/14797585.2021.1989315
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- Article
Physics takes the biscuit.
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- Nature, 1999, v. 397, n. 6719, p. 469, doi. 10.1038/17203
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- Article
Impact of Puroindolines on Semisweet Biscuit Quality: A Fractionation-Reconstitution Approach.
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- Cereal Chemistry, 2013, v. 90, n. 6, p. 564, doi. 10.1094/CCHEM-04-13-0075-R
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- Article
Physicochemical and Rheological Properties of Chinese Soft Wheat Flours and Their Relationships with Cookie-Making Quality.
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- Cereal Chemistry, 2012, v. 89, n. 5, p. 237, doi. 10.1094/CCHEM-05-12-0048-R
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- Article
Influence of Milk, Corn Starch, and Baking Conditions on the Starch Digestibility, Gelatinization, and Fracture Stress of Biscuits.
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- Cereal Chemistry, 2012, v. 89, n. 4, p. 205, doi. 10.1094/CCHEM-11-11-0138
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- Article
苹果酸脱支淀粉酯对饼干品质及消化特性的影响研究.
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- China Condiment, 2024, v. 49, n. 1, p. 171, doi. 10.3969/j.issn.1000-9973.2024.01.029
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- Article
火麻籽粕代餐饼干配方及抗氧化活性研究.
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- China Condiment, 2024, v. 49, n. 1, p. 113, doi. 10.3969/j.issn.1000-9973.2024.01.019
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- Article
DEVELOPMENT OF NUTRITIONALLY RICH BISCUITS BLENDED WITH SEAWEED (GRACILARIA CORTICATA).
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- Journal of Experimental Zoology India, 2023, v. 26, n. 2, p. 1619, doi. 10.51470/jez.2023.26.2.1619
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- Article
PHYSICAL, BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTIC OF BISCUITS PREPARED WITH SEAWEED (GRACILARIA CORTICATA).
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- Journal of Experimental Zoology India, 2023, v. 26, n. 2, p. 1559, doi. 10.51470/jez.2023.26.2.1559
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- Article
NUTRIENT, PHYTOCHEMICAL AND SENSORY EVALUATION OF BISCUITS PRODUCED FROM COMPOSITE FLOURS OF WHEAT ENRICHED WITH OKRA POD.
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- Journal of Agriculture & Food Sciences, 2019, v. 17, n. 1, p. 65, doi. 10.4314/jafs.v17i1.5
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- Article
EFFECT OF CARROT POMACE POWDER ON THE QUALITATIVE TRAITS OF BISCUITS.
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- International Journal of Agricultural & Statistical Sciences, 2022, v. 18, p. 2309
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- Article
GEORGE JUNIOR REPUBLIC.—(III.).
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- 1905
- Publication type:
- Editorial
Assessment of the Chemical Composition and Antioxidant Capacity of Flowers, Seeds, and Seed Cake of Cactus Pear (Opuntia ficus-indica L.) and Their Application in Biscuits.
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- Resources (2079-9276), 2024, v. 13, n. 9, p. 124, doi. 10.3390/resources13090124
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- Article
Utilization of Spirulina (Arthrospira Platensis) in The Production of Functional Biscuits and its Effect on Product Quality.
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- Alexandria Science Exchange Journal, 2020, v. 41, n. 4, p. 447, doi. 10.21608/ASEJAIQJSAE.2020.123819
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- Article
أستخدام أوراق المورينجا في إعداد وتدعيم منتجات غـذائية.
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- Alexandria Science Exchange Journal, 2019, v. 40, n. 4, p. 343
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- Article
Using fennel and its oil as a preservative and functional food to produce food and Drink products to be used to alleviate cough symptoms.
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- Alexandria Science Exchange Journal, 2019, v. 40, n. 3, p. 406, doi. 10.21608/ASEJAIQJSAE.2019.44629
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- Article
Producing Biscuits Enriched with Carotene and Iron According to the Nutritional Status Assessment of Primary School Girls in Arar, Saudi Arabia.
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- Alexandria Science Exchange Journal, 2018, v. 39, n. 3, p. 502, doi. 10.21608/asejaiqjsae.2018.16259
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- Article
Effect on Organoleptic Properties of Biscuits Fortified with Fenugreek Seed Germinated Until 5 Days.
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- Alexandria Science Exchange Journal, 2016, v. 37, n. 2, p. 197, doi. 10.21608/asejaiqjsae.2016.2244
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- Article
Aceitação sensorial e determinação da composição centesimal de biscoitos adicionados de farinha de alfarroba (Ceratonia siliqua L.).
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- Ambiência, 2019, v. 15, n. 2, p. 333, doi. 10.5935/ambiencia.2019.02.04
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- Article
Postprandial blood glucose response: does the glycaemic index (GI) value matter even in the low GI range?
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- Nutrition & Diabetes, 2020, v. 10, n. 1, p. 1, doi. 10.1038/s41387-020-0118-5
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- Article
Quality Characteristics of Biscuits Fortified with Pomegranate Peel.
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- Academic Food Journal / Akademik GIDA, 2021, v. 19, n. 1, p. 10, doi. 10.24323/akademik-gida.927462
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- Article
Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production.
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- Academic Food Journal / Akademik GIDA, 2020, v. 18, n. 2, p. 116, doi. 10.24323/akademik-gida.758807
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- Article
Acrylamide Contents of Some Commercial Crackers, Biscuits and Baby Biscuits.
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- Academic Food Journal / Akademik GIDA, 2017, v. 15, n. 1, p. 1, doi. 10.24323/akademik-gida.305277
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- Article
Bazı Özel Amaçlı Unların Kalite Özellikleri.
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- Academic Food Journal / Akademik GIDA, 2013, v. 11, n. 2, p. 125
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- Article
Bisküvinin Fonksiyonel Bileşenlerce Zenginleştirilmesi.
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- Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 3, p. 70
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- Article
Effect of Biscuit Flour and Fermented Defatted "Alperujo" Co-Administration on Intestinal Mucosa Morphology and Productive Performance in Laying Hens.
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- Animals (2076-2615), 2021, v. 11, n. 4, p. 1075, doi. 10.3390/ani11041075
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- Article
ELABORAÇÃO, ANÁLISE DESCRITIVA E ANÁLISE SENSORIAL DE BISCOITO NUTRITIVO COM POLPA DE MARACUJÁ (Passiflora edulis).
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- Global Science & Technology, 2020, v. 13, n. 1, p. 180
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- Article
Potential of non-commercial parts of Arracacia xanthorrhiza Bancroft: Biscuit production.
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- Revista Verde de Agroecologia e Desenvolvimento Sustentável, 2021, v. 16, n. 4, p. 401, doi. 10.18378/rvads.v16i4.8726
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- Article
Just add nostalgia and stir: Mythmaking Australian femininity through Anzac Biscuits, collective commemoration and heteronormativity.
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- Australasian Journal of Popular Culture, 2019, v. 8, n. 2, p. 229, doi. 10.1386/ajpc_00007_1
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- Article
MARKA KİŞİLİĞİNİN SATIN ALMA DAVRANIŞLARI ÜZERİNDEKİ ETKİSİ, BİSKÜVİ VE GOFRET SEKTÖRÜNDE BİR ARAŞTIRMA.
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- Visionary E-Journal / Vizyoner Dergisi, 2019, v. 10, n. 24, p. 333, doi. 10.21076/vizyoner.550230
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- Article
The application of oleogels in food products: Classification, preparation, and characterisation.
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- Acta Alimentaria, 2022, v. 51, n. 4, p. 462, doi. 10.1556/066.2022.00099
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- Article
Substitution of potassium sorbate preservative by fermented wheat flour in the production of biscuits. Safety, nutritional and sensory characteristic potentials.
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- Acta Alimentaria, 2021, v. 50, n. 2, p. 269, doi. 10.1556/066.2020.00298
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- Article
Development of Fortified Biscuit with Sweet and Acidic Whey Proteins and Its Effects on Body Weight, Indices of Body Composition, and Antioxidant Capacity in Rats.
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- Jordan Journal of Agricultural Sciences, 2023, v. 19, n. 4, p. 365, doi. 10.35516/jjas.v19i4.760
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- Article
ID 166. Dietary Habits among Egyptian University Students.
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- Journal of Pharmacy & Bioallied Sciences, 2020, v. 12, p. 908
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- Article
Survey of mineral oil hydrocarbons in Chinese commercial complementary foods for infants and young children.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2021, v. 38, n. 9, p. 1441, doi. 10.1080/19440049.2021.1926548
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- Article
Migration of surrogate contaminants from paperboard to foods: Effect of food and surrogate properties.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2020, v. 37, n. 12, p. 2165, doi. 10.1080/19440049.2020.1778184
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- Article
Processing factors of pesticide residues in biscuits and their relation to the physicochemical properties of pesticides.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2020, v. 37, n. 10, p. 1695, doi. 10.1080/19440049.2020.1791975
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- Article
Contamination of some foodstuffs marketed in Italy by fatty acid esters of monochloropropanediols and glycidol.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2020, v. 37, n. 5, p. 753, doi. 10.1080/19440049.2020.1725146
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- Article
Thermal stability of T-2 and HT-2 toxins during biscuit- and crunchy muesli-making and roasting.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2018, v. 35, n. 11, p. 2158, doi. 10.1080/19440049.2018.1530456
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- Article
Determination of mycotoxins in biscuits, dried fruits and fruit jams: an assessment of human exposure.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2017, v. 34, n. 6, p. 1012, doi. 10.1080/19440049.2017.1303195
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- Article
Acrylamide formation and antioxidant level in biscuits related to recipe and baking.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2012, v. 29, n. 8, p. 1230, doi. 10.1080/19440049.2012.690349
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- Article
Deoxynivalenol and other Fusarium mycotoxins in bread, cake, and biscuits produced from UK-grown wheat under commercial and pilot scale conditions.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2009, v. 26, n. 8, p. 1191, doi. 10.1080/02652030902919426
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- Article