Showing 1 - 2 results of 2 for search '"Shortbread biscuits"', query time: 0.30s Refine Results
  1. 1
    Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products

    Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products by Anna Zbikowska, Malgorzata Kowalska, Katarzyna Zbikowska, Sylwia Onacik-Gür, Urszula Łempicka, Paweł Turek

    Published 2022-02-01
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  2. 2
    Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance

    Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance by H.Y. Koay, A.T. Azman, Z. Mohd Zin, K.L. Portman, M. Hasmadi, N.D. Rusli, O. Aidat, M.K. Zainol

    Published 2023-12-01
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