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Keyword [Cookies]
Result: 41 - 58 | Page: 3 of 3
41. Total anthocyanin content in blue corn cookies as affected by ingredients and oven types
42. Baking Cookies in Babylon: Early Childood Professionals' Development and 'Arting'
43. Analysis of the relationship between sweetener properties and variations in both functionality and final product characteristics
44. Control y privacidad en el ciberespacio. Uso de las cookies por parte de los principales medios digitales espanoles
45. Chemical and functional properties of Brosimum alicastrum seed powder (Maya Nut, Ramon Nut)
46. The Effects Of Starch Fine Structure On Physicochemical Properties Of Wheat Flour And Quality Of Sugar-snap Cookies
47. Study On The Relationship Between Cell Wall Integrity Of Black Bean And The Physicochemical Properties And Starch Digestibility Of Cookies
48. Development Of Sugar-free Angelica Keiskei Koidzumi Cookie And Evaluation Of Its Functional Properties
49. Construction Of Cookie Oleogel And Its Influence Mechanism On Cookies Quality
50. Formation Of Harmful Products In Butter Cookies During Processing And Their Mitigation Strategies
51. Study On Extraction Of Hemp Seed Oil By New Aqueous Method And Comprehensive Utilization Of Defatted Product
52. Study On The Structure And Physicochemical Properties Of Starch-based Fat Replacers Prepared By High Hydrostatic Pressure And Ultrasonic Assisted Enzymatic Method
53. The Preparation Of Xylooligosaccharide From Rice Husk Pretreated With Steam Explosion And Its Application In Cookies
54. Study On The Effect Of Roasting Condintions On The Quality Of Coffee Pulp And Its Application In Cookies
55. Effect Of Three Amino Acids On The Sensory Qualities And Reactive Carbonyl Species In Cookies
56. Study On Improvement Of Physicochemical Properties Of Highland Barley Flour And Edible Quality Of Cookie By Milling And Extrusion Modification
57. Preparation Of Chickpea Resistant Starch And Its Functional Properties And Applications
58. Characteristics Of Wheat Brewer’s Spent Grain Treated By Sieving,Extrusion And Enzymatic Degradation And Its Effect On Cookie Quality
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