검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
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 |
| 2 |
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 |