ACRYLAMIDE IN FOOD - IMPLICATION FOR THE FOOD INDUSTRY Journal title: Studia Universitatis "Vasile Goldis" Arad - Seria Stiinte Ingineresti si agro-turism Authors: Constanta Modoran, Maria Tofana, Sevastita Muste, Dorel Modoran Subject(s):
EFFECT OF BAKING CONDITIONS OF SHORTBREAD-BISCUITS ON FORMATION OF FURAN DERIVATIVES AND ON CHANGES IN ANTIOXIDANT CAPACITY Journal title: Żywność. Nauka. Technologia. Jakość Authors: Stanisław Kowalski, Marcin Lukasiewicz Subject(s):
WPŁYW WARUNKÓW WYPIEKU KRUCHYCH CIASTEK NA POWSTAWANIE WYBRANYCH POCHODNYCH FURANOWYCH ORAZ ZMIANĘ POTENCJAŁU ANTYOKSYDACYJNEGO Journal title: Żywność. Nauka. Technologia. Jakość Authors: Stanisław Kowalski, Marcin Lukasiewicz Subject(s):
APPLICATION OF THE FERMENTED AND IMMOBILIZED Cannabis sativa PRODUCTS FOR THE BISCUITS PRODUCTION Journal title: International Journal of Agriculture Sciences Authors: E. BARTKIENE Subject(s):
CHANGES IN THE QUALITY PARAMETERS OF SHORTBREAD BISCUITS WITH GRAPE POWDER DURING THE STORAGE Journal title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі Authors: Тетяна Брикова, Наталія Гревцева Subject(s):
MULTIDIMENSIONAL ASSESSMENT OF PHYSICOCHEMICAL PROPERTIES OF DIETARY BISCUITS Journal title: Colloquium Biometricum; Colloquium Biometricum (Online) Authors: Zofia Hanusz, Kamila Klimek, Elżbieta Kusińska, Joanna Grzegorczyk Subject(s):
OCENA WYBRANYCH CECH JAKOŚCIOWYCH KRUCHYCH CIASTEK OWSIANYCH QUALITY CHARACTERISTICS OF SHORTBREAD BISCUITS PREPARED FROM OAT FLOUR Journal title: Medicina Sportiva Practica Authors: Anna Mikulec Subject(s):
EFFECTS OF BARLEY FLOUR ADDITION AND BAKING TEMPERATURE ON Β-GLUCANS CONTENT AND BISCUITS PROPERTIES Journal title: Technologica Acta Authors: A Džafić, Sanja Oručević-Žuljević, Nermina Spaho, Asima Akagić Subject(s):
The Functional and Sensory Evaluation of Biscuits Produced from Wheat, Defatted Soybean and Coconut Flour Journal title: Current Journal of Applied Science and Technology Authors: J. U. Obaroakpo, I. Iwanegbe, A. Ojokoh Subject(s):
Utilization of Corn Fibre and Pectin Gel for the Development of Low Calorie and High Fibre Biscuits Journal title: Current Journal of Applied Science and Technology Authors: Pankaj Preet Sandhu, Kiran Bains, Gisha Singla, Rajender Singh Sangwan Subject(s):
Physicochemical, Phytochemical and Sensory Evaluation of Acha-Carrot Flours Blend Biscuit Journal title: Current Journal of Applied Science and Technology Authors: J. A. Ayo, F. E. Gidado Subject(s):
EVALUATION OF THE INFLUENCE OF NUTTY OIL MEAL ON THE QUALITY OF BUTTER BISCUITS DURING STORAGE Journal title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі Authors: Олена Шидакова-Каменюка, Ганна Новік, Алла Рогова, Анна Савенко Subject(s):
Nutritional Quality on Value Addition to Jack Fruit Seed Flour Journal title: International Journal of Science and Research (IJSR) Authors: Subject(s):
PHYSICOCHEMICAL PROPERTIES AND FOOD APPLICATION OF MARIGOLD FLOWER EXTRACTS PREPARED BY CONVENTIONAL ANDSUPERCRITICAL CO2METHODS Journal title: International Journal of Advanced Research (IJAR) Authors: Abbas O. Toliba, Мikhael А. Еgorov, Lodmyla. T. Sukhenko, Eldar Р. Аkmaev. Subject(s):
Nutritive Analysis of Coconut Residue (CR)-Composite Bread Fermented With Lactic Acid Bacilli (LAB) and Yeast and CRGluten-Free Biscuits Journal title: IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) Authors: Aishwarya Kulasekar,, Dr.Pavithra Amritkumar* Subject(s):