Search Results

Evaluation of the substitution of common flours for gluten‐free flours in cookies.

• Authors : de Castro, Geovana Teixeira¹ (AUTHOR); Tridapalli, Luiza Pelinson¹ (AUTHOR); Fernandes, Angélica Maria Delovo¹ (AUTHOR)

Subjects: *COOKIES; *FLOUR; *RICE flour

• Source: Journal of Food Processing & Preservation. Feb2022, Vol. 46 Issue 2, p1-10. 10p.

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Residual characteristics of etofenprox in the processing stages of rice cakes and cookies.

• Authors : Lee, HyeSu¹ (AUTHOR); Im, Moo-Hyeog¹ (AUTHOR)

Subjects: *CAKE; *COOKIES; *RICE processing

• Source: PLoS ONE. 8/6/2021, Vol. 16 Issue 8, p1-12. 12p.

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Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies.

• Authors : Abdulrazaaq, Khadijat Oluwashola; Imam, Yunus Temitayo; Irondi, Emmanuel Anyachukwu

Subjects: GLUTEN-free foods; COOKIES; GLYCEMIC index

• Source: Frontiers in Food Science & Technology (2674-1121); 2024, p1-9, 9p

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Acorn flour properties depending on the production method and laboratory baking test results: A review.

• Authors : Szabłowska, Emilia¹ (AUTHOR) ; Tańska, Małgorzata² (AUTHOR)

Subjects: *ACORNS; *PRODUCTION methods; *GLUTEN-free foods

• Source: Comprehensive Reviews in Food Science & Food Safety. Jan2021, Vol. 20 Issue 1, p980-1008. 29p.

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Biosurfactants: Production and application prospects in the food industry.

• Authors : Ribeiro, Beatriz G.¹ (AUTHOR); Guerra, Jenyffer M. C.² (AUTHOR); Sarubbo, Leonie A.^3,4 (AUTHOR)

Subjects: *BIOSURFACTANTS; *FOOD industry; *ICE cream, ices, etc.

• Source: Biotechnology Progress. Sep2020, Vol. 36 Issue 5, p1-16. 16p.

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The effect of the use of pekmez and honey as sugar substitutes on the quality characteristics and the acrylamide content of sponge cakes and cookies.

• Authors : Kazanci, Merve; Guner, Kadir Gurbuz; Durakli Velioglu, Serap

Subjects: ACRYLAMIDE; HONEY; BAKED products

• Source: Journal of Food Measurement & Characterization; Feb2024, Vol. 18 Issue 2, p1392-1411, 20p

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Norwegian cakes and cookies. [electronic resource]

• Authors : Saetre, Sverre; Sætre, Hanna Hay; ... ... ...

Subjects: Cooking, Norwegian; Cake; Cookies

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Sweet treats. [electronic resource]

• Authors : Wan, Chef; ProQuest (Firm)

Subjects: Pastry; Cookies; Desserts

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Formulation of nutritious gluten‐free cookies with upcycled pecan nut cake flour.

• Authors : Martendal, Letícia Frasson¹ (AUTHOR); Silva, Maria Luiza Tonetto² (AUTHOR); da Silva Simão, Raquel¹ (AUTHOR)

Subjects: *COOKIES; *CAKE; *GLUTEN

• Source: JSFA Reports. Mar2023, Vol. 3 Issue 3, p129-136. 8p.

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Gluten-Free Cookies Enriched with Baobab Flour (Adansonia digitata L.) and Buckwheat Flour (Fagopyrum esculentum).

• Authors : Dossa, Sylvestre; Dragomir, Christine; Plustea, Loredana

Subjects: COOKIES; BUCKWHEAT; ADANSONIA digitata

• Source: Applied Sciences (2076-3417); Dec2023, Vol. 13 Issue 23, p12908, 16p

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