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Research article

First published 2019-3

Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough

Jovana Petrović, Biljana Pajin, Ivana Lončarević [...]

Food Science and Technology International

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Research article

First published 2024-10

Effect of different fibre addition on cookie dough and texture

Alice Gruppi, Gianluca Giuberti, Guillermo Duserm Garrido [...]

Food Science and Technology International

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Research article

First published 2017-10

Defatted wheat germ application: Influence on cookies’ properties with regard to its particle size and dough moisture content

Jovana Petrović, Dušan Rakić, Aleksandar Fišteš [...]

Food Science and Technology International

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Research article

First published 2016-4

Rheological,physical and sensorial evaluation of cookies supplemented with dairy powders

Durmuş Sert, M Kürşat Demir, Nilgün Ertaş

Food Science and Technology International

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Research article

First published 2019-9

Quality evaluation of sweet potato powder-enriched cereal products

Michaela Lauková, Lucia Minarovičová, Jolana Karovičová [...]

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 2015-10

Effect of co-milled wheat,green gram and barley on the rheological and quality characteristics of cookies

Siddharth B Tulse, Reshma V, Jyotsna Rajiv [...]

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 2001-08

Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products

E. A. Soto-Mendívil, R. L. Vidal-Quintanar

Food Science and Technology International

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Research article

First published 1999-2

Note. Fortification of some cereal foods with a chickpea protein concentrate / Nota. Enriquecimiento de varios productos de cereales con un concentrado proteico de garbanzo

G.A. Yañez-Farias, V. Bernal-Aguilar, L. Ramírez-Rodríguez [...]

Food Science and Technology International

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