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Research article

First published 2015-4

Quality characteristics of gluten-free cookies made of buckwheat,corn,and rice flour with/without transglutaminase

Gülçin Altındağ, Muharrem Certel, Fundagül Erem [...]

Food Science and Technology International

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Research article

First published 2025-10

Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology

Batuhan Bursa, Huri İlyasoğlu

Food Science and Technology International

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Research article

First published 2021-12

Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies

Mayara Belorio, Cecilia Moralejo, Manuel Gómez

Food Science and Technology International

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Research article

First published 2021-10

Pasting,rheology,antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids

Afshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat

Food Science and Technology International

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Research article

First published 2020-6

Wheat–millet flour cookies: Physical,textural,sensory attributes and antioxidant potential

S Hussain, AA Mohamed, MS Alamri [...]

Food Science and Technology International

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Research article

First published 2017-10

Rapid analysis of chemical composition in intact and milled rice cookies using near infrared spectroscopy

Latthika Wimonsiri, Pitiporn Ritthiruangdej, Sumaporn Kasemsumran [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 2025

Impact of Cirina butyrospermi treated with ultrasound and boiling,and effect of baking temperature on some quality attributes of rice cookies

Mayowa Saheed Sanusi, Abdulkareem Bamidele Bello, Keziah Kehinde Ajayi [...]

Food Science and Technology International

Search results

Quality characteristics of gluten-free cookies made of buckwheat,corn,and rice flour with/without transglutaminase

Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology

Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies

Pasting,rheology,antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids

Wheat–millet flour cookies: Physical,textural,sensory attributes and antioxidant potential

Rapid analysis of chemical composition in intact and milled rice cookies using near infrared spectroscopy

Impact of Cirina butyrospermi treated with ultrasound and boiling,and effect of baking temperature on some quality attributes of rice cookies