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Keyword [Cookie]
Result: 1 - 19 | Page: 1 of 1
1.
Study Of Changes Of The Qualities Of Cookies During Shelf Life And Improvements Of Formula
2.
Study On Improving Projects About Hubei Soft Wheat To Make Cookies
3.
Applied Basic Studies On Food Quality Improvement And Risk Control Using By Extract Of Bamboo
4.
Studies On Preparation Of Potato Granules And Its Application
5.
Studies On Maillard Reaction-Derived Hazards And Their Control Technology In A Cookie System
6.
Study On Extraction, Properties And Application Of High Amylose Maize Starch
7.
Preparation Of Glutamic Acid-Xylose Maillard Reaction Intermediate And Its Processing Flavor
8.
Innovative Design Of Children's Cookie Packaging For "Ambient Space"
9.
Study On The Process Formula And Quality Of Green Tea Cookies
10.
Study On The Inulin Low-fat Cookie
11.
Preparation Of Millet Cookie Premix Powder
12.
Effect Of Extrusion On The Characteristics Of Soybean Dregs Compound Powder And Its Application
13.
Flour protein content and fat and sugar replacers: Effects on wire-cut cookie spread and texture and sensory perception of cookie attributes
14.
Chemical and functional properties of Brosimum alicastrum seed powder (Maya Nut, Ramon Nut)
15.
Impacts of Grape Seed Flour Inclusion on the Quality and Oxidative Stability of Sugar Cookie
16.
Study On Crystallization Characteristics And Application Of Rice Bran Wax Oleogel
17.
The Effects Of Starch Fine Structure On Physicochemical Properties Of Wheat Flour And Quality Of Sugar-snap Cookies
18.
Development Of Sugar-free Angelica Keiskei Koidzumi Cookie And Evaluation Of Its Functional Properties
19.
Processing Technology And Nutritional Analysis Of Fermented Whole Wheat Pastries
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