Sage Journals: Discover world-class research

Open access

Research article

First published 2024-7

Green alternative for sodium metabisulfite substitution: Comparison of bacterial and fungal proteases effect in hard biscuit making

Farzad Saberi, Fatemeh Kouhsari, Nicola Gasparre

Food Science and Technology International

Retricted access

Research article

First published 1939-08

Dental Caries in Rats Produced by Hard Pilot Biscuit

Theodor Rosebury

Journal of Dental Research

Retricted access

Research article

First published 2018-10

Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum

Soulef Benkadri, Ana Salvador, Mohammed N Zidoune [...]

Food Science and Technology International

Open access

Research article

First published 2026-3

Development of high-protein biscuits by the enrichment with mopane worm ( Gonimbrasia belina ) flour

Mpho Edward Mashau, Thompho Ramalisa, Shonisani Eugenia Ramashia [...]

Food Science and Technology International

Retricted access

Research article

First published 2017-9

Structural changes in biscuits made with cellulose emulsions as fat replacers

Teresa Sanz, Amparo Quiles, Ana Salvador [...]

Food Science and Technology International

Retricted access

Research article

First published 2025-3

Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach

Sourav Misra, Pooja Pandey, Hari Niwas Mishra

Food Science and Technology International

Retricted access

Research article

First published 2023-12

Characteristics of biscuits containing different proportions of whole mung bean,wheat and rice brown flours

Larissa Lages Rodrigues, Jorge Minoru Hashimoto, Elizabeth Harumi Nabeshima [...]

Food Science and Technology International

Retricted access

Research article

First published 1994-02

Productivity,Product Quality and Workforce Skills: Food Processing in Four European Countries

Geoff Mason, Bart van Ark, Karin Wagner

National Institute Economic Review

Retricted access

Research article

First published 2001-12

Review: the Use of Electromyography on Food Texture Assessment

R. González, I. Montoya, J. Cárcel

Food Science and Technology International

Search results