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Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products
Frontiers in Nutrition,
2022
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Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates
LWT,
2021
DOI:10.1016/j.lwt.2021.111005
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Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation
Journal of Food Science,
2021
DOI:10.1111/1750-3841.15548
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Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation
Journal of Food Science,
2021
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Physico-Chemical and Sensory Profiles of Enriched Linz Biscuits
Foods,
2021
DOI:10.3390/foods10040771
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Evaluation of Proximate and Mineral Composition of Biscuit Formulated Using Chayote (Sechium edule) and Mung Bean (Vigna radiata) Flours
Open Access Macedonian Journal of Medical Sciences,
2021
DOI:10.3889/oamjms.2021.6121
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LWT,
2021
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Consumer preferences and physical evaluation of shortbread stored in different packaging
International Journal of Consumer Studies,
2020
DOI:10.1111/ijcs.12579
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Consumer preferences and physical evaluation of shortbread stored in different packaging
International Journal of Consumer Studies,
2020
DOI:10.1111/ijcs.12579
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Proximate, mineral composition and sensory evaluation of coffee and kola flavoured biscuits
Nutrition & Food Science,
2019
DOI:10.1108/NFS-10-2018-0270
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Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour
Quality Assurance and Safety of Crops & Foods,
2019
DOI:10.3920/QAS2018.1376
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A compendium of wheat germ: Separation, stabilization and food applications
Trends in Food Science & Technology,
2018
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