Journal articles on the topic 'Biscuits'
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Esrafil, M., S. Akter, M. J. Alam, M. A. Alim, M. S. A. Reza, M. A. Zubair, P. R. Joy, M. Jahan, and M. Khatun. "Development and quality evaluation of novel biscuits by utilizing fruits and vegetables seed." Food Research 8, no. 1 (January 28, 2024): 181–89. http://dx.doi.org/10.26656/fr.2017.8(1).090.
N. Haider, Noor, Ammar B. Altemimi, Saher S. George, and Anubhav Pratap-Singh. "The Chemical Composition and Quality Parameters of Biscuits: A Review." Basrah Journal of Agricultural Sciences 35, no. 1 (April 22, 2022): 257–77. http://dx.doi.org/10.37077/25200860.2022.35.1.19.
Hashem, Kawther M., Feng J. He, Sarah A. Alderton, and Graham A. MacGregor. "Cross-sectional survey of the amount of sugar and energy in cakes and biscuits on sale in the UK for the evaluation of the sugar-reduction programme." BMJ Open 8, no. 7 (July 2018): e019075. http://dx.doi.org/10.1136/bmjopen-2017-019075.
Khatun, Mozeda, Md Wadud Ahmed, Md Mosharraf Hossain, Poly Karmoker, and Abdullah Iqbal. "Utilization of Banana Peel Flour in Biscuit Making as Wheat Flour Substitute." European Journal of Agriculture and Food Sciences 3, no. 6 (November 26, 2021): 32–35. http://dx.doi.org/10.24018/ejfood.2021.3.6.407.
Skalkos, Sophie, George Moschonis, Colleen J. Thomas, Joanna McMillan, and Antigone Kouris-Blazos. "Effect of Lupin-Enriched Biscuits as Substitute Mid-Meal Snacks on Post-Prandial Interstitial Glucose Excursions in Post-Surgical Hospital Patients with Type 2 Diabetes." Nutrients 12, no. 5 (April 27, 2020): 1239. http://dx.doi.org/10.3390/nu12051239.
Khan, S., S. Rustagi, A. Kumari, and A. Singh. "Optimization of the recipe for composite flour-based sugar-free biscuits." Food Research 7, no. 2 (March 8, 2023): 11–18. http://dx.doi.org/10.26656/fr.2017.7(2).982.
MA, Latif. "Production of Biscuit Mixed with Date Powder." Food Science & Nutrition Technology 8, no. 1 (January 4, 2023): 1–13. http://dx.doi.org/10.23880/fsnt-16000289.
Rauf, Rusdin, Nurdiana Nurdiana, and Dwi Sarbini. "IRON CONTENT, HARDNESS AND ACCEPTABILITY OF BISCUITS FROM COMPOSITE CASSAVA AND WHEAT FLOURS SUBSTITUTED WITH GREEN SPINACH FLOUR." Jurnal Kesehatan 11, no. 1 (October 18, 2018): 1–8. http://dx.doi.org/10.23917/jk.v11i1.6998.
Odinakachi, Ifeanyi Favour, and Pereware Adowei. "Assessment of Concentrations and Potential Health Risk of Heavy Metals in Biscuits Commonly Consumed by Primary School Children in Choba, Port Harcourt, Nigeria." International Journal of Research and Innovation in Applied Science IX, no. IV (2024): 175–85. http://dx.doi.org/10.51584/ijrias.2024.90412.
Bajaj, Shivani, Asna Urooj, and P. Prabhasankar. "Antioxidative properties of mint (Mentha spicata L.) and its application in biscuits." Current Research in Nutrition and Food Science Journal 4, no. 3 (November 30, 2016): 209–16. http://dx.doi.org/10.12944/crnfsj.4.3.07.
Alsuhaibani, Amnah Mohammed, Amal Nassir Alkuraieef, Moneera Othman Aljobair, and Amal Hassan Alshawi. "Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits." Journal of Food Quality 2022 (January 5, 2022): 1–7. http://dx.doi.org/10.1155/2022/6484953.
Klunklin, Warinporn, and Geoffrey Savage. "Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits." Journal of Food Quality 2018 (2018): 1–8. http://dx.doi.org/10.1155/2018/8052847.
Uchendu, Florence, and Oyediran Oyewole. "Stability of Vitamin A in Nigerian Retailed Biscuits." Journal of Food Research 5, no. 5 (August 22, 2016): 96. http://dx.doi.org/10.5539/jfr.v5n5p96.
Chowdhury, K., S. Khan, R. Karim, M. Obaid, and GMMA Hasan. "Quality and Shelf-Life Evaluation of Packaged Biscuits Marketed in Bangladesh." Bangladesh Journal of Scientific and Industrial Research 47, no. 1 (May 22, 2012): 29–42. http://dx.doi.org/10.3329/bjsir.v47i1.10717.
Saadiya Mujeeb, Farhat Abbas Bukhari, Nadeem Rashid, Iqra Mujeeb, Babar Hilal Ahmad Abbasi, Tahir Hameed, and Aneela Rehman. "A Comparative Study to Determine the Nutritive Value of National Brands and Locally Baked Cookies, Detection of Aflatoxin B1 and Aflatoxigenic Fungi in Quetta." Pak-Euro Journal of Medical and Life Sciences 5, no. 2 (June 30, 2022): 249–56. http://dx.doi.org/10.31580/pjmls.v5i2.2172.
Onwuzuruike, Uzochukwu Anselm, Ukegbu P, Obasi NE, Ogah M, Okereke I, Uche P.C, and Echendu C. "Physical properties, dietary fibre profile and peroxide value of biscuit produced from wheat-Tigernut flours with avocado paste as fat substitute." Indonesian Food Science and Technology Journal 7, no. 1 (December 31, 2023): 67–74. http://dx.doi.org/10.22437/ifstj.v7i1.30154.
Baltacıoğlu, Cem, and Nisanur Ülker. "Tam Kabak (Cucurbita pepo L.) Tozunun Bisküvinin Kalite Kriterleri Üzerine Etkisinin İncelenmesi." Turkish Journal of Agriculture - Food Science and Technology 5, no. 11 (November 14, 2017): 1439. http://dx.doi.org/10.24925/turjaf.v5i11.1439-1445.1420.
Stookey, George K., Janice M. Warrick, Linda L. Miller, and Barry P. Katz. "Hexametaphosphate-Coated Snack Biscuits Significantly Reduce Calculus Formation in Dogs." Journal of Veterinary Dentistry 13, no. 1 (March 1996): 27–30. http://dx.doi.org/10.1177/089875649601300105.
Firjatu, Putri Chalya, Dea Syafira Alamsyah Sitompul, Shafa Rizki Azzahra, and Zahra Arridhani Siregar. "Potensi Tepung Ampas Tebu sebagai Bahan Pembuatan Bagasse Biscuits untuk Terapi Konstipasi." SCRIPTA SCORE Scientific Medical Journal 4, no. 1 (September 1, 2022): 43–48. http://dx.doi.org/10.32734/scripta.v4i1.9563.
Homann, A. M., M. A. Ayieko, S. O. Konyole, and N. Roos. "Acceptability of biscuits containing 10% cricket (Acheta domesticus) compared to milk biscuits among 5-10-year-old Kenyan schoolchildren." Journal of Insects as Food and Feed 3, no. 2 (June 16, 2017): 95–103. http://dx.doi.org/10.3920/jiff2016.0054.
Liaqat, B., K. Shahzadi, M. T. Abbas, A. R. Faisal, and H. U. Farooq. "Assessment and comparative analysis of glycemic and satiety indices of locally available biscuits." Pakistan Journal of Medical and Health Sciences 15, no. 6 (June 30, 2021): 1269–71. http://dx.doi.org/10.53350/pjmhs211561269.
Filipcev, Bojana, Olivera Simurina, Marija Bodroza-Solarov, and Milka Vujakovic. "Evaluation of physical, textural and microstructural properties of dough and honey biscuits enriched with buckwheat and rye." Chemical Industry and Chemical Engineering Quarterly 17, no. 3 (2011): 291–98. http://dx.doi.org/10.2298/ciceq110204014f.
Fang, Mingchih, Yen-Shu Ting, and Wen-Chieh Sung. "Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits." Polymers 14, no. 19 (September 22, 2022): 3961. http://dx.doi.org/10.3390/polym14193961.
Imeneo, Valeria, Rosa Romeo, Antonio Gattuso, Alessandra De Bruno, and Amalia Piscopo. "Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace." Foods 10, no. 10 (October 15, 2021): 2460. http://dx.doi.org/10.3390/foods10102460.
Choiriyah, Nurul Azizah. "Inkorporasi Tepung Garut Dan Buah Pisang Kepok Pada Pembuatan Biskuit Dengan Klaim Tinggi Serat Serta Tinjauan Nilai Cerna Pati In Vitro Dan Gula Total." Jurnal Gizi Prima (Prime Nutrition Journal) 5, no. 2 (November 17, 2020): 81. http://dx.doi.org/10.32807/jgp.v5i2.197.
Oke, Moruf Olanrewaju, Jelili Babatunde Hussein, Ramlat Abiodun Ijale, and Stanley Efosa Ojo. "Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour." Acta Universitatis Cibiniensis. Series E: Food Technology 26, no. 2 (December 1, 2022): 261–70. http://dx.doi.org/10.2478/aucft-2022-0021.
Sagar, Prashant, and Neetu Singh. "Quality Characteristic of Development Defatted Soya Flour and Aloe vera Based Functional Biscuits." Asian Food Science Journal 22, no. 7 (June 9, 2023): 8–14. http://dx.doi.org/10.9734/afsj/2023/v22i7643.
Nwosu, A. N., B. C. Nweze, and A. I. Onwuchekwa. "Chemical composition of biscuits supplemented with orange peel and pulp flours." Agro-Science 21, no. 2 (June 21, 2022): 24–32. http://dx.doi.org/10.4314/as.v21i2.3.
Ubbor, S. C., V. C. Ezeocha, J. N. Okoli, O. E. Agwo, O. A. Olaoye, and I. E. Agbai. "EVALUATION OF BISCUITS PRODUCED FROM WHEAT (Triticum aestivum), TIGER NUT (Cyperus esculentus) AND ORANGE FLESHED SWEET POTATO (Ipomea batatas) FLOURS." FUDMA JOURNAL OF SCIENCES 6, no. 4 (September 3, 2022): 254–61. http://dx.doi.org/10.33003/fjs-2022-0604-1072.
Kesuma, Cindhy Pamela, Annis Catur Adi, and Lailatul Muniroh. "PENGARUH SUBSTITUSI RUMPUT LAUT (EUCHEUMA COTTONII) DAN JAMUR TIRAM (PLEUROTUS OSTREATUS) TERHADAP DAYA TERIMA DAN KANDUNGAN SERAT PADA BISKUIT." Media Gizi Indonesia 10, no. 2 (January 21, 2017): 146–50. http://dx.doi.org/10.20473/mgi.v10i2.146-150.
Huda, S., Y. Taira, S. Rahimah, and S. Nurhasanah. "The effect of modified (preheated) soybean concentrate powder on high protein biscuit." IOP Conference Series: Earth and Environmental Science 1230, no. 1 (September 1, 2023): 012166. http://dx.doi.org/10.1088/1755-1315/1230/1/012166.
Benkadri, Soulef, Ana Salvador, Mohammed N. Zidoune, and Teresa Sanz. "Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum." Food Science and Technology International 24, no. 7 (May 29, 2018): 607–16. http://dx.doi.org/10.1177/1082013218779323.
Kārkliņa, Daina, Ilga Gedrovica, Marina Reca, and Maija Kronberga. "Production of Biscuits With Higher Nutritional Value." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 66, no. 3 (December 1, 2012): 113–16. http://dx.doi.org/10.2478/v10046-012-0005-0.
Akande, Olamide Abigael. "Comparison of Inclusion of Skimmed Milk and Edible Insects on the Nutritional, Sensory and Microbial Qualities of Enriched High Energy Rice Biscuits." European Journal of Nutrition & Food Safety 16, no. 4 (April 5, 2024): 85–94. http://dx.doi.org/10.9734/ejnfs/2024/v16i41410.
Mokhele, T. M., E. O. Amonsou, and F. T. Tabit. "Development of composite biscuits made from amadumbe (Colocasia esculenta L. Schott) and soybean (Glycine max L. Merrill) and investigation of their nutritional and organoleptic properties." Food Research 4, no. 4 (April 14, 2020): 1333–43. http://dx.doi.org/10.26656/fr.2017.4(4).069.
Abidin, Zainal, Hironnymus Jati, Titik Sri Harini, and Lewi Jutomo. "TRAINING AND ASSISTANCE FOR PROCESSING CORN INTO BISCUIT AS A SNACK WITH MARKETABLE VALUE." JMM (Jurnal Masyarakat Mandiri) 7, no. 6 (December 4, 2023): 5697. http://dx.doi.org/10.31764/jmm.v7i6.17618.
. AL-Abdulla1, Bayan Y. "STUDYINGTHE EFFECTOF FLOURAND LUPINE PROTEIN CONCENTRATE MCORPORATIONON PHYSICAL CHEMICALAND SENSORY PROPERTIESOF BISCUIT." iraq journal of market research and consumer protection 13, no. 1 (June 30, 2021): 85–94. http://dx.doi.org/10.28936/jmracpc13.1.2021.(9).
Végh, Rita, Mariann Csóka, Éva Stefanovits-Bányai, Réka Juhász, and László Sipos. "Biscuits Enriched with Monofloral Bee Pollens: Nutritional Properties, Techno-Functional Parameters, Sensory Profile, and Consumer Preference." Foods 12, no. 1 (December 21, 2022): 18. http://dx.doi.org/10.3390/foods12010018.
Singh, Ritu, M. s. Nain, and Manju Manju. "Nutrient analysis and acceptability of different ratio pearl millet (Pennisetum glaucum) based biscuits." Indian Journal of Agricultural Sciences 90, no. 2 (March 16, 2020): 428–30. http://dx.doi.org/10.56093/ijas.v90i2.99049.
Santika, Novrila, and Widia Dara. "PENGARUH SUBTITUSI TEPUNG WIJEN (Sesamum indicum) TERHADAP KANDUNGAN GIZI DAN MUTU ORGANOLEPTIK BISKUIT LABU KUNING (Cucurbita moschata)." JURNAL KESEHATAN PERINTIS (Perintis's Health Journal) 4, no. 2 (December 29, 2017): 77–83. http://dx.doi.org/10.33653/jkp.v4i2.234.
Awobusuyi, Temitope D., Kirthee Pillay, and Muthulisi Siwela. "Consumer Acceptance of Biscuits Supplemented with a Sorghum–Insect Meal." Nutrients 12, no. 4 (March 25, 2020): 895. http://dx.doi.org/10.3390/nu12040895.
Kumararathna, K. S., M. K. A. Shanika, and S. Fenando. "Development of Novel Banana Supplemented Biscuits using Different Banana Cultivars (<em>Musa spp</em>)." Sri Lankan Journal of Agriculture and Ecosystems 5, no. 1 (June 30, 2023): 63–75. http://dx.doi.org/10.4038/sljae.v5i1.92.
Khafsah, Fatya N., Rini Yanti, and Manikharda Manikharda. "Karakteristik Fisikokimia dan Organoleptik Biskuit Tepung Ubi Jalar Ungu dan Tepung Koro Pedang Putih." AGRITEKNO: Jurnal Teknologi Pertanian 13, no. 1 (February 12, 2024): 31–41. http://dx.doi.org/10.30598/jagritekno.2024.13.1.31.
Zulaikha, Fatma, Enok Sureskiarti, and Nunung Herlina. "PELATIHAN CARA PEMBUATAN MAKANAN RINGAN RENDAH GULA BAGI PENDERITA DIABETES MELLITUS." Panrita Abdi - Jurnal Pengabdian pada Masyarakat 4, no. 1 (January 27, 2020): 77. http://dx.doi.org/10.20956/pa.v4i1.5864.
Khadijah Syed Abu Bakar, Syarifah, Noorlaila Ahmad, and Fadhilah Jailani. "Physicochemical Properties and Sensory Evaluation of Banana Peel Flour Biscuits." International Journal of Engineering & Technology 7, no. 4.14 (December 24, 2019): 253. http://dx.doi.org/10.14419/ijet.v7i4.14.27576.
Štefániková, Jana, Veronika Valková, Veronika Nagyová, Matej Hynšt, Michal Miškeje, Petra Borotová, Vladimír Vietoris, Július Árvay, and Tatiana Bojňanská. "The influence of lupine flour on selected parameters of novel bakery products." Czech Journal of Food Sciences 38, No. 6 (December 23, 2020): 367–74. http://dx.doi.org/10.17221/51/2020-cjfs.
Syaiful, Hartrisari Hardjomidjojo, and Eko Ruddy Cahyadi. "Strategi Penerapan Standar Nasional Indonesia Biskuit (SNI 2973:2011) bagi Industri Kecil Menengah." MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah 13, no. 2 (January 3, 2019): 151. http://dx.doi.org/10.29244/mikm.13.2.151-158.
Akubor, Peter Isah, Oluchi Christabel Onogwu, Goodluck Obioma Okereke, and Aaron Mutlong Amak Damak. "Production and Quality Evaluation of Gluten Free Biscuits from Maize and Soybean Flour Blends." European Journal of Nutrition & Food Safety 15, no. 8 (July 25, 2023): 59–79. http://dx.doi.org/10.9734/ejnfs/2023/v15i81327.
Ozulku, Gorkem, Ozge Ozcan, Dilek Sener, Aysu Atalay, Salih Karasu, and Osman Sagdic. "EFFECT OF SUGAR MIXTURES WITH DIFFERENT TYPES ON RHEOLOGICAL, PHYSICOCHEMICAL AND SENSORIAL QUALITY OF BISCUITS." Latin American Applied Research - An international journal 52, no. 4 (September 25, 2022): 359–64. http://dx.doi.org/10.52292/j.laar.2022.882.
Widodo, Slamet, and Andi Hudiah. "Increasing energy values of biscuits with tempe purée and sardines flour as the ingredient substitutions." Indonesian Journal of Fundamental Sciences 8, no. 1 (May 14, 2022): 43. http://dx.doi.org/10.26858/ijfs.v8i1.33167.