Effect of variability in sugar granulation on the evaluation of flour cookie quality von Kissell, L.T, Marshall, B.D, Yamazaki, T

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Performance of triticale flours in tests for soft wheat quality von Kissell L.T, Lorenz K

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Cake-baking dynamics: relation of flour-chlorination rate to batter expansion and layer volume von Kissell L.T, Yamazaki W.T

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Protein and fiber enrichment of cookie flour with brewer's spent grain von Kissell L.T, Prentice N

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Functionality in white layer cake of lipids from untreated and chlorinated patent flours. I. Effects of free lipids [Baking performance] von Kissell L.T, Donelson J.R, Clements R.L

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Functionality in white layer cake of lipids from untreated and chlorinated patent flours. II. Flour fraction interchange studies von DONELSON, J. R, YAMAZAKI, W. T, KISSELL, L. T

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Shelter from the storm: using jurisdictional statutes to protect victims of domestic violence after the Violence Against Women Act of 2000 von Goelman, Deborah M

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Utilization of brewer's spent grain in the production of Frankfurters von Özvural, Emin Burçin, Vural, Halil, Gökbulut, İncilay, Özboy-Özbaş, Özen

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INFLUENCE OF GREEN GRAM FLOUR (PHASEOLUS AUREUS) ON THE RHEOLOGY, MICROSTRUCTURE AND QUALITY OF COOKIES von RAJIV, JYOTSNA, LOBO, SWETHA, JYOTHI LAKSHMI, A., VENKATESWARA RAO, G.

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Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten-free cookie von Akesowan, Adisak

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Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits von Shimray, Crassina A., Gupta, Sheetal, Venkateswara Rao, G.

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Formulation of Chestnut Cookies and their Rheological and Quality Characteristics von Demirkesen, Ilkem

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Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe? von Breschi, Carlotta, D'Agostino, Silvia, Meneguzzo, Francesco, Zabini, Federica, Chini, Jasmine, Lovatti, Luca, Tagliavento, Luca, Guerrini, Lorenzo, Bellumori, Maria, Cecchi, Lorenzo, Zanoni, Bruno

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Effects of Brewer's Spent Grain on the Quality and Dietary Fibre Content of Cookies von ÖZTÜRK, S, ÖZBOY, Ö, CAVIDOGLU, I, KÖKSEL, H

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Sugar replacement in sweetened bakery goods von Struck, Susanne, Jaros, Doris, Brennan, Charles S, Rohm, Harald

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Effect of flour and sugar particle size on the properties of cookie dough and cookie von Boz, Hüseyin

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EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY von Raeva, Petya N., Baeva, Marianna R., Dimitrov, Dimitar R.

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EFFECT OF DIFFERENTLY TREATED WHEAT BRAN ON RHEOLOGY, MICROSTRUCTURE AND QUALITY CHARACTERISTICS OF SOFT DOUGH BISCUITS von NANDEESH, K., JYOTSNA, R., VENKATESWARA RAO, G.

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Emissão de óxidos de nitrogênio associada à aplicação de uréia sob plantio convencional e direto von Carvalho, Arminda Moreira de(Embrapa Cerrados), Bustamante, Mercedes Maria da Cunha(Universidade de Brasília Dep. de Ecologia), Kozovits, Alessandra Rodrigues(Universidade de Brasília Dep. de Ecologia), Miranda, Leo Nobre de(Embrapa Cerrados), Vivaldi, Lúcio José(Universidade de Brasília Dep. de Ecologia), Sousa, Danielle Matias de(Universidade de Brasília Dep. de Ecologia)

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Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten-free cookies von de Simas, Karina N, Vieira, Leila do N, Podestá, Rossana, Müller, Carmen M.O, Vieira, Manoela A, Beber, Rosane C, Reis, Maurício S, Barreto, Pedro L.M, Amante, Edna R, Amboni, Renata D.M.C

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