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Retricted access

Research article

First published 2009-11

Mechanical characteristics of wood biscuit joints

R. M. Morsi Hussein, AN. Tangt

International Wood Products Journal

Retricted access

Research article

First published 2017-9

Structural changes in biscuits made with cellulose emulsions as fat replacers

Teresa Sanz, Amparo Quiles, Ana Salvador [...]

Food Science and Technology International

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Research article

First published 2013-8

Optimization of composite flour biscuits by mixture response surface methodology

Laura C Okpala, Eric C Okoli

Food Science and Technology International

Open access

Research article

First published 2026-3

Development of high-protein biscuits by the enrichment with mopane worm ( Gonimbrasia belina ) flour

Mpho Edward Mashau, Thompho Ramalisa, Shonisani Eugenia Ramashia [...]

Food Science and Technology International

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Research article

First published 2022-7

Formulation and quality evaluation of finger millet ( Eleusine coracana (L.) gaertn.) flour incorporated biscuits

Sooriya Arachchige Sachini Jayawardana, Jayanetti Koralalage Ramani Radhika Samarasekera, Gardhi Hettiarachchige Chamari Madhu Hettiarachchi [...]

Food Science and Technology International

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Research article

First published 2020-6

Prediction of water content in biscuits using near infrared hyperspectral imaging spectroscopy and chemometrics

Eloïse Lancelot, Philippe Courcoux, Sylvie Chevallier [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 2018-10

Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum

Soulef Benkadri, Ana Salvador, Mohammed N Zidoune [...]

Food Science and Technology International

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Research article

First published 2007-9

In Vitro Bioavailability of Iron and Sensory Qualities of Iron-Fortified Wheat Biscuits

Thara Govindaraj, Leelavathi KrishnaRau, Jamuna Prakash

Food and Nutrition Bulletin

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Research article

First published 2021-3

Chemical and microbial evaluation of biscuits made from wheat flour substituted with wheat sprouts

Vesna Đurović, Mirjana Radovanović, Leka Mandić [...]

Food Science and Technology International

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Research article

First published 2025-3

Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach

Sourav Misra, Pooja Pandey, Hari Niwas Mishra

Food Science and Technology International

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