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Keyword    biscuit

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Development of Gluten-free Biscuit from Peanut-Pearl Millet Composite Flour
by Martha Wunnam Alhassan, Theodora Ojangba and Francis Kweku Amagloh
American Journal of Food Science and Technology. 2019, 7(2), 40-44. DOI: 10.12691/ajfst-7-2-1
Pub. Date: March 01, 2019Views: 11733Downloads: 11430
gluten-free formulation composite flour biscuit consumer acceptability
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Optimization and Acceptability Evaluation of Shapporah Biscuits Formulated by Different Ingredients: Using Response Surface Methodology (RSM)
by Waleed AL-Ansi, Amer Ali Mahdi, Yan Li, Haifeng Qian and Li Wang
Journal of Food and Nutrition Research. 2018, 6(3), 192-199. DOI: 10.12691/jfnr-6-3-9
Pub. Date: March 20, 2018Views: 15977Downloads: 14811
sensory evaluation response surface methodology lentil flour millet flour traditional biscuits
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Formulation of Reduced Calorie and Trans-free Fat Biscuits Using Palm Oil and Sucralose: Study of Their Hypoglycemic Activity on Albino Rats
by Rasha Mousa Ahmed Mousa
American Journal of Food and Nutrition. 2015, 3(6), 131-140. DOI: 10.12691/ajfn-3-6-1
Pub. Date: January 05, 2016Views: 26780Downloads: 24299
low calorie biscuits lupin palm oil sucralose glucose sensory
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Nutritional Assessment of Biscuits Formulated by Simultaneous Substitution with Sweet White Lupinoil and Extracted Flour after Germination
by Rasha Mousa Ahmed Mousa
American Journal of Food and Nutrition. 2014, 2(6), 108-116. DOI: 10.12691/ajfn-2-6-3
Pub. Date: January 07, 2015Views: 22492Downloads: 19404Citations: 2
lupins germination substitution nutritional sensory biscuits
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Effects of Drying on the Physicochemical and Functional Properties of Green Banana (Musa sapientum) Flour and Development of Baked Product
by S.M. Asif-Ul-Alam, Md Zohurul Islam, Md Mozammel Hoque and Kamrunnaher Monalisa
American Journal of Food Science and Technology. 2014, 2(4), 128-133. DOI: 10.12691/ajfst-2-4-4
Pub. Date: August 18, 2014Views: 32224Downloads: 23365Citations: 6
banana flour supplemented biscuits freeze drying hot air drying functional properties physicochemical properties sensory quality
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Microbial Assessment of Biscuits, Chips, and UHT Milk in Hargeisa Somaliland
by Mohamud Ahmed Farah, Hassan Mohamed Abdi, Abdillahi Mohamed Othman and Ahmed Hussein Essa
Journal of Food Security. 2024, 12(2), 13-17. DOI: 10.12691/jfs-12-2-1
Pub. Date: May 15, 2024Views: 1204Downloads: 1401
TCC-Total Coliform Count TEC-Total Escherichia coli Count UHT- Ultra High Temperature Sterilization chromogenic coliform agar chips biscuits
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Effect of Fat Content on Water Sorption Properties of Biscuits Studied by Nuclear Magnetic Resonance
by Fa-yi Hao, Li-xin Lu and Chang-feng Ge
Journal of Food and Nutrition Research. 2014, 2(11), 814-818. DOI: 10.12691/jfnr-2-11-9
Pub. Date: November 02, 2014Views: 24717Downloads: 20270Citations: 1
Nuclear magnetic resonance water sorption isotherm transverse relaxation time biscuit fat content
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Proximate Composition and Consumer Acceptability of Cookies Produced from Water Lily (Nymphaea lotus), Coconut (Cocos nucifera) and Wheat Flour (Triticum aestivum) Flour Composites
by Gilbert Owiah Sampson
American Journal of Food and Nutrition. 2020, 8(3), 78-84. DOI: 10.12691/ajfn-8-3-4
Pub. Date: October 13, 2020Views: 4975Downloads: 5376
biscuits Nymphaea lotus Triticum aestivum Cocos nucifera nutritional composition consumer acceptability
Abstract Full Text PDF (199 KB) Full Text HTML Full Text ePUB (69 KB)
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