Funder
National Natural Science Foundation of China
Shanxi Provincial Key Research and Development Project
Subject
Food Science,Analytical Chemistry
Reference40 articles.
1. Physicochemical, nutritional, and sensory quality and storage stability of cookies: Effect of clove powder;Aljobair;International Journal of Food Properties,2022
2. Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies;Ashwath Kumar;Journal of Food Science and Technology,2021
3. Effect of type and amount of modified corn starches on qualitative properties of low-protein biscuits for phenylketonuria;Azaripour;Food Science & Nutrition,2020
4. Nutritional, texture, and sensory properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal;Bakare;Food Science & Nutrition,2020
5. Development of functional cookies using saffron extract;Bhat;Journal of Food Science and Technology,2018