38 research outputs found
Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies
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The impact of pearling as a treatment prior to wheat roller milling on the texture and structure of bran-rich breakfast flakes
No full textFlour Sodium Dodecyl Sulfate (SDS)-Extractable Protein Level as a Cookie Flour Quality Indicator
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Effects of Fat and Sugar on Dough and Biscuit Behaviours and their Relationship to Proton Mobility Characterized by TD-NMR
No full textQuality of gingernut type biscuits as affected by varying fat content and partial replacement of honey with molasses
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Predictive Consumer Acceptance Models and Quality Attributes for Cookies Enriched with Potato Protein Isolate and Concentrate
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