Research graph
References from Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies. Local targets link to admitted publications; unresolved targets remain external evidence.
Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
10.1016/j.tifs.2009.10.014 · 2010 · External reference
Unresolved reference
1995 · External reference
Incorporation of corn fiber into sugar snap cookies
1990 · External reference
Biochemical and immunochemical characterization of different varieties of amaranth (Amaranthus L. ssp.) as a safe ingredient for gluten-free products
10.1021/jf2041824 · 2011 · External reference
State of knowledge on amaranth grain: A comprehensive review
10.1111/j.1750-3841.2012.02645.x · 2012 · External reference
Contribution of major ingredients during baking of biscuit dough systems
10.1006/jcrs.2000.0308 · 2000 · External reference
Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies
10.1016/j.lwt.2014.01.018 · 2014 · External reference
Incorporation of whole, ancient grains into a modern Asian Indian diet to reduce the burden of chronic disease
10.1111/j.1753-4887.2011.00411.x · 2011 · External reference
Unresolved reference
1955 · External reference
Macro vs. micro cookie baking procedures for evaluating the cookie quality of wheat varieties
1950 · External reference
Effect of barley flour and freeze thaw cycles on textural nutritional and functional properties of cookies
10.1016/j.fbp.2010.07.005 · 2011 · External reference
The effect of seaweed composite flour on the textural properties of dough and bread
2014 · External reference
Sugar-snap cookies prepared with wheat-navy bean-sesame seed flour blends
1984 · External reference
Unresolved reference
1994 · External reference
Malted sorghum as a functional ingredient in composite bread
10.1094/cchem.2000.77.4.428 · 2000 · External reference
Unresolved reference
1975 · External reference
Protein and fibre enrichment of cookie flour with brewer���s spent grains
1979 · External reference
Balancing texture and other sensory features in reduced fat short-dough biscuits
10.1111/j.1745-4603.2011.00333.x · 2011 · External reference
Development and compositional analysis of protein rich soybean-maize flour blended cookies
2012 · External reference
Grain amaranth as an alternative and perspective crop in temperate climate
10.18690/rg.5.1.4011 · 2010 · External reference
Alternative grains as potential raw material for gluten-free food development in the diet of celiac and gluten-sensitive patients
2014 · External reference
Differences in salinity tolerance for growth and water-use efficiency in some amaranth (Amaranthus spp.) genotypes
10.1080/01140671.2006.9514382 · 2006 · External reference
Studies on the constituents of Amaranthus caudatus (Kiwicha) seeds. Isolation and characterization of seven new triterpene saponins
10.1021/jf00052a011 · 1995 · External reference
Cookie making behavior of wheat barley flour blends and effects on antioxidant properties
10.1016/j.lwt.2013.08.019 · 2014 · External reference
Comparison of physico-chemical properties of biscuits supplemented with soy and kinema flours
10.1046/j.1365-2621.2002.00574.x · 2002 · External reference
Effect of incorporation of amaranth flour on the quality of cookies
10.1007/s00217-005-0039-5 · 2005 · External reference
Physicochemical, rheological and cookie making properties of corn and potato flours
10.1016/s0308-8146(03)00100-6 · 2003 · External reference
Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies
10.1002/1097-0010(200011)80:14<2049::aid-jsfa735>3.0.co;2-q · 2000 · External reference
Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes
10.1016/j.lwt.2011.06.007 · 2011 · External reference
