Type at least 3 characters
Total Articles (15)
15 results for "", showing 1 to 10Clear
Research Article
Use of finger millet in cookies and their sensory and nutritional evaluation
- Article ID DR-1172 |
- doi 10.18805/ajdfr.v36i03.8962 |
- Online First 14-08-2017
Connect with
Research Article
Preparation and nutritional quality evaluation of gluten-free cookies
- Article ID DR-963 |
- doi 10.18805/ajdfr.v36i01.7461 |
- Online First 24-02-2017
Connect with
Research Article
Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies
- Article ID DR-1173 |
- doi 10.18805/ajdfr.v36i03.8963 |
- Online First 14-08-2017
Connect with
Research Article
Effects of Soy and Water Chestnut Flour on the Quality of Cookies
- Article ID DR-1615 |
- doi 10.18805/ajdfr.DR-1615 |
- Online First 07-06-2021
Connect with
Full Research Article
Quality and Sensory Characteristics of Cookies Fortified with Soybean and Rice Bran Blended Flour
- Article ID DRF-266 |
- doi 10.18805/ajdfr.DRF-266 |
- Online First 23-05-2022
Connect with
Research Article
Physico-chemical and sensory characteristics of carrot pomace powder incorporated fibre rich cookies
- Article ID DR-1268 |
- doi 10.18805/ajdfr.DR-1268 |
- Online First 28-11-2017
Connect with
Full Research Article
Fortification of Cookies with Pomegranate Peel and Grape Must Powder
- Article ID DR-2081 |
- doi 10.18805/ajdfr.DR-2081 |
- Online First 04-04-2024
Connect with
Research Article
Grab a healthy bite: Nutritional evaluation of barley based cookies
- Article ID DR-925 |
- doi 10.18805/ajdfr.v36i01.7464 |
- Online First 24-02-2017
Connect with
Research Article
Sensorial, Nutritional and Shelf Life Evaluation of Bio-fortified Millet based Cookies Supplemented with Carrot Powder and Sesame
- Article ID DR-1696 |
- doi 10.18805/ajdfr.DR-1696 |
- Online First 09-08-2021
Connect with
Full Research Article
Effect on Sensory Evaluation, Starch and in vitro Protein Digestibility in Cookies Supplemented by Spirulina platensis Powder
- Article ID DR-1794 |
- doi 10.18805/ajdfr.DR-1794 |
- Online First 10-03-2022
Connect with