Manley's technology of biscuits, crackers and cookies
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Woodhead Publishing Limited
Cited by 79 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Milk Proteins as Alternative Ingredients Replacing Sugar and Their Effects on Chemical, Technological and Sensory Quality of Cookies;Journal of Culinary Science & Technology;2024-06-13
2. Bakery Processes, Chemically Leavened Products;Kirk-Othmer Encyclopedia of Chemical Technology;2024-04-02
3. Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli;International Journal of Food Science & Technology;2024-03-03
4. Effect of fortifying sorghum and wheat with Longhorn grasshopper (Ruspolia differens) powder on nutritional composition and consumer acceptability of biscuits;Food Science & Nutrition;2024-02-13
5. Fortification of porang and fine granules palm sugar into sago biscuits as an alternative functional food with high nutritional value;AIP Conference Proceedings;2024
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