نتایج جستجو برای: biscuits
تعداد نتایج: 995 فیلتر نتایج به سال:
Gluten-free confectionery products were used as controls for comparison with the products, which included different supplements such as linseed meal, amaranth and/or buckwheat. The latter were expected to increase nutritional values of confectionery products. Cookies were analyzed in terms of volume, selected textural parameters (hardness, cohesiveness), organoleptic quality, shelf-life, and di...
8–2–1 as the third group. The significant difference between the first group and the second group, or the 5–1 topology and the other N–1 topologies, suggests that the grading performance can be significantly reduced when the input dimension is too small. This is because that the important grading criteria is hidden too deeply in the input and is obscured by the other properties [19]. These resu...
Abstract Gluten-free bakery products are usually deficient in dietary fiber and inferior sources of protein. Studies that have assessed sensory characterization prepared with orange pomace scarce. This study evaluated the employment 30% rice-based pregelatinized composite flours (containing 15, 25 or 35% blended 5% soy protein isolate) on gluten-free biscuits. The target was investigation nutri...
Abstract The program for the development of sustainable food systems is aimed primarily at providing population with affordable, safe and nutritious foods. Improvement in quality can be achieved by gradually reformulating products, increasing their nutritional value through use healthy ingredients. most preferred methods assessing organoleptic properties gluten-free biscuits have been identifie...
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