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Physico-chemical parameters and sensory characteristics of biscuits incorporated with sugarcane bagasse powder

• Authors : Komal Ojha; Anisha Verma

Subjects: Sugarcane bagasse; by products; biscuits

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Development of pumpkin seed meal biscuits

• Authors : Dan Gao; Anna Helikh; Zhenhua Duan

Subjects: pumpkin seed meal; konjac; maltitol

• Source: Eastern-European Journal of Enterprise Technologies 2(11 (116)) 36-42

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Quality control and identification of organic biscuits

• Authors : Alina Tkachenko; Ivan Syrokhman; Liudmyla Huba

Subjects: organic products; organic production; organic biscuits

• Source: Technology audit and production reserves 1(3(57)) 39–44

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Quality evaluation of flour and biscuits produced from wheat and African Yam Bean Tempeh Flours

• Authors : Susana Ekere Ukpong; Henry Obiyo Njoku; Francis Sopuruchukwu Ire

Subjects: Biscuits; wheat; African yam bean tempeh flour

• Source: GSC Biological and Pharmaceutical Sciences 17(1) 124-132

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The Influence of Product Quality and Price Perception on Purchase Decisions of Roma Biscuits in Surabaya

• Authors : Farras Nafis Fadhila; Hery Pudjoprastyono

Subjects: Product Quality; Price Perception; Purchase Decision

• Source: Journal of Economics, Finance and Management Studies 06(09) 4359-4366

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ESTIMATION OF TECHNOLOGICAL PROPERTIES OF NUT MEALS AND THEIR EFFECT ON THE QUALITY OF EMULSION FOR BUTTER BISCUITS WITH LIQUID OILS

• Authors : Elena Shydakova-Kameniuka; Anna Novik; Yevhenii Zhukov

Subjects: meal; walnut; cedar nut

• Source: Eastern-European Journal of Enterprise Technologies 6(11 (98)) 56-64

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RESEARCH OF CONSUMER PROPERTIES OF DEVELOPED BISCUITS BASED ON ORGANIC RAW MATERIALS

• Authors : Alina Tkachenko; Ivan Syrokhman; Tetyana Lozova

Subjects: biscuits; organic raw materials; nutritional value

• Source: EUREKA: Life Sciences 1 59-64

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EVALUATION OF THE INFLUENCE OF NUTTY OIL MEAL ON THE QUALITY OF BUTTER BISCUITS DURING STORAGE

• Authors : E. Shidakova-Kamenyuka; A. Novik; A. Rogovaya

Subjects: biscuits; oil meal; nuts

• Source: PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 1 (27) 268-280

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Quality Evaluation of Biscuits Produced from the Blends of Acha-Tangerine Peels Flour

• Authors : Ayo, JA; Omelagu C; Ayo, VI

• Source: Nig Annals of Pure & Appl Sci 5(1) 23-37

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Quality Evaluation of Biscuits produced from the Blends of Acha-Tangerine Peels Flour

• Authors : Ayo, JA; Omelagu C; Ayo, VI

• Source: Nig Annals of Pure & Appl Sci 5(1) 23-37

Record details