검색결과 : 9건
| No. | Article |
|---|---|
| 1 |
Moisture adsorption behaviour of oatmeal biscuit and oat flakes McMinn WAM, McKee DJ, Ronald T, Magee A Journal of Food Engineering, 79(2), 481, 2007 |
| 2 |
Influence of aeration conditions on physical and sensory properties of aerated cake batter and biscuits Edoura-Gaena RB, Allais I, Trystram G, Gros JB Journal of Food Engineering, 79(3), 1020, 2007 |
| 3 |
Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality Sudha ML, Srivastava AK, Vetrimani R, Leelavathi K Journal of Food Engineering, 80(3), 922, 2007 |
| 4 |
Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits Tyagi SK, Manikantan MR, Oberoi HS, Kaur G Journal of Food Engineering, 80(4), 1043, 2007 |
| 5 |
Characterisation of lady finger batters and biscuits by fluorescence spectroscopy - Relation with density, color and texture Allais I, Edoura-Gaena RB, Dufour E Journal of Food Engineering, 77(4), 896, 2006 |
| 6 |
Material properties of semi-sweet biscuits for finite element modelling of biscuit cracking Saleem Q, Wildman RD, Huntley JM, Whitworth MB Journal of Food Engineering, 68(1), 19, 2005 |
| 7 |
Evaluation of sugar replacers in short dough biscuit production Gallagher E, O'Brien CM, Scannell AGM, Arendt EK Journal of Food Engineering, 56(2-3), 261, 2003 |
| 8 |
Modelling heat and mass transfer during the continuous baking of biscuits Broyart B, Trystram G Journal of Food Engineering, 51(1), 47, 2002 |
| 9 |
Analysis of random variability in biscuit cooling Caro-Corrales J, Cronin K, Abodayeh K, Gutierrez-Lopez G, Ordorica-Falomir C Journal of Food Engineering, 54(2), 147, 2002 |