Artykuły w czasopismach na temat „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 i M. Khatun. "Development and quality evaluation of novel biscuits by utilizing fruits and vegetables seed". Food Research 8, nr 1 (28.01.2024): 181–89. http://dx.doi.org/10.26656/fr.2017.8(1).090.
Pełny tekst źródłaN. Haider, Noor, Ammar B. Altemimi, Saher S. George i Anubhav Pratap-Singh. "The Chemical Composition and Quality Parameters of Biscuits: A Review". Basrah Journal of Agricultural Sciences 35, nr 1 (22.04.2022): 257–77. http://dx.doi.org/10.37077/25200860.2022.35.1.19.
Pełny tekst źródłaHashem, Kawther M., Feng J. He, Sarah A. Alderton i 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, nr 7 (lipiec 2018): e019075. http://dx.doi.org/10.1136/bmjopen-2017-019075.
Pełny tekst źródłaKhatun, Mozeda, Md Wadud Ahmed, Md Mosharraf Hossain, Poly Karmoker i Abdullah Iqbal. "Utilization of Banana Peel Flour in Biscuit Making as Wheat Flour Substitute". European Journal of Agriculture and Food Sciences 3, nr 6 (26.11.2021): 32–35. http://dx.doi.org/10.24018/ejfood.2021.3.6.407.
Pełny tekst źródłaSkalkos, Sophie, George Moschonis, Colleen J. Thomas, Joanna McMillan i 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, nr 5 (27.04.2020): 1239. http://dx.doi.org/10.3390/nu12051239.
Pełny tekst źródłaKhan, S., S. Rustagi, A. Kumari i A. Singh. "Optimization of the recipe for composite flour-based sugar-free biscuits". Food Research 7, nr 2 (8.03.2023): 11–18. http://dx.doi.org/10.26656/fr.2017.7(2).982.
Pełny tekst źródłaMA, Latif. "Production of Biscuit Mixed with Date Powder". Food Science & Nutrition Technology 8, nr 1 (4.01.2023): 1–13. http://dx.doi.org/10.23880/fsnt-16000289.
Pełny tekst źródłaRauf, Rusdin, Nurdiana Nurdiana i Dwi Sarbini. "IRON CONTENT, HARDNESS AND ACCEPTABILITY OF BISCUITS FROM COMPOSITE CASSAVA AND WHEAT FLOURS SUBSTITUTED WITH GREEN SPINACH FLOUR". Jurnal Kesehatan 11, nr 1 (18.10.2018): 1–8. http://dx.doi.org/10.23917/jk.v11i1.6998.
Pełny tekst źródłaOdinakachi, Ifeanyi Favour, i 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, nr IV (2024): 175–85. http://dx.doi.org/10.51584/ijrias.2024.90412.
Pełny tekst źródłaBajaj, Shivani, Asna Urooj i P. Prabhasankar. "Antioxidative properties of mint (Mentha spicata L.) and its application in biscuits". Current Research in Nutrition and Food Science Journal 4, nr 3 (30.11.2016): 209–16. http://dx.doi.org/10.12944/crnfsj.4.3.07.
Pełny tekst źródłaAlsuhaibani, Amnah Mohammed, Amal Nassir Alkuraieef, Moneera Othman Aljobair i Amal Hassan Alshawi. "Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits". Journal of Food Quality 2022 (5.01.2022): 1–7. http://dx.doi.org/10.1155/2022/6484953.
Pełny tekst źródłaKlunklin, Warinporn, i 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.
Pełny tekst źródłaUchendu, Florence, i Oyediran Oyewole. "Stability of Vitamin A in Nigerian Retailed Biscuits". Journal of Food Research 5, nr 5 (22.08.2016): 96. http://dx.doi.org/10.5539/jfr.v5n5p96.
Pełny tekst źródłaChowdhury, K., S. Khan, R. Karim, M. Obaid i GMMA Hasan. "Quality and Shelf-Life Evaluation of Packaged Biscuits Marketed in Bangladesh". Bangladesh Journal of Scientific and Industrial Research 47, nr 1 (22.05.2012): 29–42. http://dx.doi.org/10.3329/bjsir.v47i1.10717.
Pełny tekst źródłaSaadiya Mujeeb, Farhat Abbas Bukhari, Nadeem Rashid, Iqra Mujeeb, Babar Hilal Ahmad Abbasi, Tahir Hameed i 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, nr 2 (30.06.2022): 249–56. http://dx.doi.org/10.31580/pjmls.v5i2.2172.
Pełny tekst źródłaOnwuzuruike, Uzochukwu Anselm, Ukegbu P, Obasi NE, Ogah M, Okereke I, Uche P.C i 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, nr 1 (31.12.2023): 67–74. http://dx.doi.org/10.22437/ifstj.v7i1.30154.
Pełny tekst źródłaBaltacıoğlu, Cem, i Nisanur Ülker. "Tam Kabak (Cucurbita pepo L.) Tozunun Bisküvinin Kalite Kriterleri Üzerine Etkisinin İncelenmesi". Turkish Journal of Agriculture - Food Science and Technology 5, nr 11 (14.11.2017): 1439. http://dx.doi.org/10.24925/turjaf.v5i11.1439-1445.1420.
Pełny tekst źródłaStookey, George K., Janice M. Warrick, Linda L. Miller i Barry P. Katz. "Hexametaphosphate-Coated Snack Biscuits Significantly Reduce Calculus Formation in Dogs". Journal of Veterinary Dentistry 13, nr 1 (marzec 1996): 27–30. http://dx.doi.org/10.1177/089875649601300105.
Pełny tekst źródłaFirjatu, Putri Chalya, Dea Syafira Alamsyah Sitompul, Shafa Rizki Azzahra i Zahra Arridhani Siregar. "Potensi Tepung Ampas Tebu sebagai Bahan Pembuatan Bagasse Biscuits untuk Terapi Konstipasi". SCRIPTA SCORE Scientific Medical Journal 4, nr 1 (1.09.2022): 43–48. http://dx.doi.org/10.32734/scripta.v4i1.9563.
Pełny tekst źródłaHomann, A. M., M. A. Ayieko, S. O. Konyole i 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, nr 2 (16.06.2017): 95–103. http://dx.doi.org/10.3920/jiff2016.0054.
Pełny tekst źródłaLiaqat, B., K. Shahzadi, M. T. Abbas, A. R. Faisal i H. U. Farooq. "Assessment and comparative analysis of glycemic and satiety indices of locally available biscuits". Pakistan Journal of Medical and Health Sciences 15, nr 6 (30.06.2021): 1269–71. http://dx.doi.org/10.53350/pjmhs211561269.
Pełny tekst źródłaFilipcev, Bojana, Olivera Simurina, Marija Bodroza-Solarov i 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, nr 3 (2011): 291–98. http://dx.doi.org/10.2298/ciceq110204014f.
Pełny tekst źródłaFang, Mingchih, Yen-Shu Ting i 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, nr 19 (22.09.2022): 3961. http://dx.doi.org/10.3390/polym14193961.
Pełny tekst źródłaImeneo, Valeria, Rosa Romeo, Antonio Gattuso, Alessandra De Bruno i Amalia Piscopo. "Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace". Foods 10, nr 10 (15.10.2021): 2460. http://dx.doi.org/10.3390/foods10102460.
Pełny tekst źródłaChoiriyah, 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, nr 2 (17.11.2020): 81. http://dx.doi.org/10.32807/jgp.v5i2.197.
Pełny tekst źródłaOke, Moruf Olanrewaju, Jelili Babatunde Hussein, Ramlat Abiodun Ijale i 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, nr 2 (1.12.2022): 261–70. http://dx.doi.org/10.2478/aucft-2022-0021.
Pełny tekst źródłaSagar, Prashant, i Neetu Singh. "Quality Characteristic of Development Defatted Soya Flour and Aloe vera Based Functional Biscuits". Asian Food Science Journal 22, nr 7 (9.06.2023): 8–14. http://dx.doi.org/10.9734/afsj/2023/v22i7643.
Pełny tekst źródłaNwosu, A. N., B. C. Nweze i A. I. Onwuchekwa. "Chemical composition of biscuits supplemented with orange peel and pulp flours". Agro-Science 21, nr 2 (21.06.2022): 24–32. http://dx.doi.org/10.4314/as.v21i2.3.
Pełny tekst źródłaUbbor, S. C., V. C. Ezeocha, J. N. Okoli, O. E. Agwo, O. A. Olaoye i 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, nr 4 (3.09.2022): 254–61. http://dx.doi.org/10.33003/fjs-2022-0604-1072.
Pełny tekst źródłaKesuma, Cindhy Pamela, Annis Catur Adi i 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, nr 2 (21.01.2017): 146–50. http://dx.doi.org/10.20473/mgi.v10i2.146-150.
Pełny tekst źródłaHuda, S., Y. Taira, S. Rahimah i S. Nurhasanah. "The effect of modified (preheated) soybean concentrate powder on high protein biscuit". IOP Conference Series: Earth and Environmental Science 1230, nr 1 (1.09.2023): 012166. http://dx.doi.org/10.1088/1755-1315/1230/1/012166.
Pełny tekst źródłaBenkadri, Soulef, Ana Salvador, Mohammed N. Zidoune i Teresa Sanz. "Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum". Food Science and Technology International 24, nr 7 (29.05.2018): 607–16. http://dx.doi.org/10.1177/1082013218779323.
Pełny tekst źródłaKārkliņa, Daina, Ilga Gedrovica, Marina Reca i Maija Kronberga. "Production of Biscuits With Higher Nutritional Value". Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 66, nr 3 (1.12.2012): 113–16. http://dx.doi.org/10.2478/v10046-012-0005-0.
Pełny tekst źródłaAkande, 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, nr 4 (5.04.2024): 85–94. http://dx.doi.org/10.9734/ejnfs/2024/v16i41410.
Pełny tekst źródłaMokhele, T. M., E. O. Amonsou i 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, nr 4 (14.04.2020): 1333–43. http://dx.doi.org/10.26656/fr.2017.4(4).069.
Pełny tekst źródłaAbidin, Zainal, Hironnymus Jati, Titik Sri Harini i Lewi Jutomo. "TRAINING AND ASSISTANCE FOR PROCESSING CORN INTO BISCUIT AS A SNACK WITH MARKETABLE VALUE". JMM (Jurnal Masyarakat Mandiri) 7, nr 6 (4.12.2023): 5697. http://dx.doi.org/10.31764/jmm.v7i6.17618.
Pełny tekst źródła. 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, nr 1 (30.06.2021): 85–94. http://dx.doi.org/10.28936/jmracpc13.1.2021.(9).
Pełny tekst źródłaVégh, Rita, Mariann Csóka, Éva Stefanovits-Bányai, Réka Juhász i László Sipos. "Biscuits Enriched with Monofloral Bee Pollens: Nutritional Properties, Techno-Functional Parameters, Sensory Profile, and Consumer Preference". Foods 12, nr 1 (21.12.2022): 18. http://dx.doi.org/10.3390/foods12010018.
Pełny tekst źródłaSingh, Ritu, M. s. Nain i Manju Manju. "Nutrient analysis and acceptability of different ratio pearl millet (Pennisetum glaucum) based biscuits". Indian Journal of Agricultural Sciences 90, nr 2 (16.03.2020): 428–30. http://dx.doi.org/10.56093/ijas.v90i2.99049.
Pełny tekst źródłaSantika, Novrila, i 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, nr 2 (29.12.2017): 77–83. http://dx.doi.org/10.33653/jkp.v4i2.234.
Pełny tekst źródłaAwobusuyi, Temitope D., Kirthee Pillay i Muthulisi Siwela. "Consumer Acceptance of Biscuits Supplemented with a Sorghum–Insect Meal". Nutrients 12, nr 4 (25.03.2020): 895. http://dx.doi.org/10.3390/nu12040895.
Pełny tekst źródłaKumararathna, K. S., M. K. A. Shanika i S. Fenando. "Development of Novel Banana Supplemented Biscuits using Different Banana Cultivars (<em>Musa spp</em>)". Sri Lankan Journal of Agriculture and Ecosystems 5, nr 1 (30.06.2023): 63–75. http://dx.doi.org/10.4038/sljae.v5i1.92.
Pełny tekst źródłaKhafsah, Fatya N., Rini Yanti i Manikharda Manikharda. "Karakteristik Fisikokimia dan Organoleptik Biskuit Tepung Ubi Jalar Ungu dan Tepung Koro Pedang Putih". AGRITEKNO: Jurnal Teknologi Pertanian 13, nr 1 (12.02.2024): 31–41. http://dx.doi.org/10.30598/jagritekno.2024.13.1.31.
Pełny tekst źródłaZulaikha, Fatma, Enok Sureskiarti i Nunung Herlina. "PELATIHAN CARA PEMBUATAN MAKANAN RINGAN RENDAH GULA BAGI PENDERITA DIABETES MELLITUS". Panrita Abdi - Jurnal Pengabdian pada Masyarakat 4, nr 1 (27.01.2020): 77. http://dx.doi.org/10.20956/pa.v4i1.5864.
Pełny tekst źródłaKhadijah Syed Abu Bakar, Syarifah, Noorlaila Ahmad i Fadhilah Jailani. "Physicochemical Properties and Sensory Evaluation of Banana Peel Flour Biscuits". International Journal of Engineering & Technology 7, nr 4.14 (24.12.2019): 253. http://dx.doi.org/10.14419/ijet.v7i4.14.27576.
Pełny tekst źródłaŠtefániková, Jana, Veronika Valková, Veronika Nagyová, Matej Hynšt, Michal Miškeje, Petra Borotová, Vladimír Vietoris, Július Árvay i Tatiana Bojňanská. "The influence of lupine flour on selected parameters of novel bakery products". Czech Journal of Food Sciences 38, No. 6 (23.12.2020): 367–74. http://dx.doi.org/10.17221/51/2020-cjfs.
Pełny tekst źródłaSyaiful, Hartrisari Hardjomidjojo i 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, nr 2 (3.01.2019): 151. http://dx.doi.org/10.29244/mikm.13.2.151-158.
Pełny tekst źródłaAkubor, Peter Isah, Oluchi Christabel Onogwu, Goodluck Obioma Okereke i 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, nr 8 (25.07.2023): 59–79. http://dx.doi.org/10.9734/ejnfs/2023/v15i81327.
Pełny tekst źródłaOzulku, Gorkem, Ozge Ozcan, Dilek Sener, Aysu Atalay, Salih Karasu i 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, nr 4 (25.09.2022): 359–64. http://dx.doi.org/10.52292/j.laar.2022.882.
Pełny tekst źródłaWidodo, Slamet, i Andi Hudiah. "Increasing energy values of biscuits with tempe purée and sardines flour as the ingredient substitutions". Indonesian Journal of Fundamental Sciences 8, nr 1 (14.05.2022): 43. http://dx.doi.org/10.26858/ijfs.v8i1.33167.
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