Related references
Note: Only part of the references are listed.Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices
Carola Cappa et al.
FOOD CHEMISTRY (2020)
Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies
Andres F. Rocha Parra et al.
FOOD AND BIOPROCESS TECHNOLOGY (2019)
Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions
Andrea Bresciani et al.
FOODS (2019)
Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies
Mayara Belorio et al.
FOODS (2019)
Relationship between physicochemical characteristics and in vitro digestibility of chestnut (Castanea mollissima) starch
Henan Hao et al.
FOOD HYDROCOLLOIDS (2018)
Influence of protein source on characteristics and quality of gluten-free cookies
Marta Sahagun et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage
Maria Paciulli et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour
Dragana Soronja-Simovic et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
Marianne N. Lund et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Composition, Nutritional Value, and Health Benefits of Pulses
Clifford Hall et al.
CEREAL CHEMISTRY (2017)
Traditional and New Food Uses of Pulses
Nesli Sozer et al.
CEREAL CHEMISTRY (2017)
Flavor Aspects of Pulse Ingredients
Wibke S. U. Roland et al.
CEREAL CHEMISTRY (2017)
Effect of particle size on compositional, functional, pasting and rheological properties of commercial water chestnut flour
Jasim Ahmed et al.
FOOD HYDROCOLLOIDS (2016)
Formulation of Chestnut Cookies and their Rheological and Quality Characteristics
Ilkem Demirkesen
JOURNAL OF FOOD QUALITY (2016)
Effect of polydextrose and inulin on texture and consumer preference of short-dough biscuits with chickpea flour
Arleta Mieszkowska et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies
Camino M. Mancebo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: The First Study of Their Nutritional and Antioxidant Potential
Filipa S. Reis et al.
MOLECULES (2016)
Chickpeas-Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review
Danuta Rachwal-Rosiak et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Cookie- Versus Cracker-Baking-What's the Difference? Flour Functionality Requirements Explored by SRC and Alveography
Meera Kweon et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)
Whole Grains and Pulses: A Comparison of the Nutritional and Health Benefits
Candida J. Rebello et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Chemical composition and functional properties of native chestnut starch (Castanea sativa Mill)
Bruno R. Cruz et al.
CARBOHYDRATE POLYMERS (2013)
Optimized Analysis of Organic Acids in Edible Mushrooms from Portugal by Ultra Fast Liquid Chromatography and Photodiode Array Detection
Lillian Barros et al.
FOOD ANALYTICAL METHODS (2013)
Nutrients, phytochemicals and bioactivity of wild Roman chamomile: A comparison between the herb and its preparations
Rafaela Guimaraes et al.
FOOD CHEMISTRY (2013)
Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review
A. K. Jukanti et al.
BRITISH JOURNAL OF NUTRITION (2012)
Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality
Yadahally N. Sreerama et al.
FOOD CHEMISTRY (2012)
Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour
Ram Yamsaengsung et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)
Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes
Francine Zucco et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications
Susan M. Tosh et al.
FOOD RESEARCH INTERNATIONAL (2010)
Browning development in bakery products - A review
Emmanuel Purlis
JOURNAL OF FOOD ENGINEERING (2010)
Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products
Maria C. B. M. De Vasconcelos et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)
Sugars Profiles of Different Chestnut (Castanea sativa Mill.) and Almond (Prunus dulcis) Cultivars by HPLC-RI
Joao C. M. Barreira et al.
PLANT FOODS FOR HUMAN NUTRITION (2010)
The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: A review on sugar-snap cookies
Bram Pareyt et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Impact of caramelization on the glass transition temperature of several caramelized sugars. Part 1: Chemical analyses
Bin Jiang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Non-nutrient bioactive substances of pulses
MMJ Champ
BRITISH JOURNAL OF NUTRITION (2002)
Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit
S Chevallier et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Share Paper
