Assessment of quality and sensory properties of sorghum–wheat flour cookies.
- Published in:
- Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2016.1245059
- By:
- Publication type:
- Article
Works matching DE "COOKIE dough"
Results: 10
1
2
Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies.
- Published in:
- Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2015.1125773
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- Publication type:
- Article
3
Mill optimization using ash curves and SRC.
- Published in:
- Cereal Technology / Getreidetechnologie, 2023, v. 77, n. 1, p. 218, doi. 10.23789/1869-2303-2022-4-218
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- Publication type:
- Article
4
Dealing with big data: comparing dimension reduction and shrinkage regression methods.
- Published in:
- Journal of Applied Statistics, 2017, v. 44, n. 3, p. 511, doi. 10.1080/02664763.2016.1177498
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- Publication type:
- Article
5
Denmark ∙ New Danish Administrative Ruling on the Name and Content of the Distinctive Danish 'Butter cookies'.
- Published in:
- 2020
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- Publication type:
- Report
6
Effect of Defatted Wheat Germ Content and Its Particle Size on the Rheological and Textural Properties of the Cookie Dough.
- Published in:
- Journal of Texture Studies, 2015, v. 46, n. 5, p. 374, doi. 10.1111/jtxs.12137
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- Publication type:
- Article
7
Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough.
- Published in:
- Food Science & Technology International, 2019, v. 25, n. 2, p. 130, doi. 10.1177/1082013218802027
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- Publication type:
- Article
8
Characterization of flour made from Philippine-grown sorghum (Sorghum bicolor L. Moench) using different pre-processing treatments.
- Published in:
- International Food Research Journal, 2018, v. 25, n. 6, p. 2391
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- Publication type:
- Article
9
Development of high protein and sugar-free cookies fortified with pea (Pisum sativum L.) flour, soya bean (Glycine max L.) flour and oat (Avena sativa L.) flakes.
- Published in:
- International Food Research Journal, 2016, v. 23, n. 1, p. 72
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- Publication type:
- Article
10
Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions.
- Published in:
- Journal of Food Measurement & Characterization, 2020, v. 14, n. 6, p. 2939, doi. 10.1007/s11694-020-00538-6
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- Publication type:
- Article