Partially defatted peanut flour: a functional ingredient to improve nutritional value of bakery products

por Labuckas,Diana O, Lamarque,Alicia L, Maestri,Damián
Publicado 2016

DEVELOPMENT OF ENRICHED CUPCAKES AND COOKIES WITH ORANGE-FLESHED SWEET POTATO (IPOMEABATATAS L.): SENSORY AND NUTRITIONAL EVALUATION

por Gisèle Ahou Yah KOUA, Konan Evrad Brice DIBI, Edwige Essoma AKOA, Sébastien NIAMKE
Publicado 2021

Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies

por Asad Nawaz, Enpeng Li, Ibrahim Khalifa, Noman Walayat, Jianhua Liu, Nilofar, Hafiz Muhammad Ahsan, Sana Irshad, Hassan Barakat, José M. Lorenzo, Mirian Pateiro, Shahida Anusha Siddiqui, Muhammad Inam-Ur-Raheem
Publicado 2021

Microwave vacuum-dried durian flour and its application in biscuits

por S. Bai-Ngew, N. Therdthai, W. Zhou
Publicado 2021

Development and Quality Evaluation of Wheat Cookies Enriched with Bambara Groundnut Protein Isolate alone or in Combination with Ripe Banana Mash

por Abimbola K. Arise, Sarafa A. Akeem, Omotola F. Olagunju, Oluyemisi D. Opaleke, Deborah T. Adeyemi
Publicado 2021

DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD

por Iliana C. TORRES Q., Misael CORTÉS R., Kenneth R. CABRERA T.
Publicado 2012

A biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional...

por Abhinav Sharma, Aratrika Ray, Rekha S. Singhal
Publicado 2021

DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD DESARROLLO DE UNA GALLETA DULCE ADICIONADA CON FUENTE DE OMEGA 3 COMO ALIMENTO FUNCIONAL

por Iliana C. TORRES Q., Misael CORTÉS R., Kenneth R. CABRERA T.
Publicado 2012