ghoriba shortbread
Selected indexed studies
- Effects of food matrix on the prebiotic efficacy of inulin-type fructans: a randomised trial. (Benef Microbes, 2023) [PMID:38661345]
- Development of sorghum-based shortbread biscuits from "muskwari" flour. (Food Sci Nutr, 2020) [PMID:32724583]
- Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads. (Foods, 2024) [PMID:38338513]
_Worker-drafted node — pending editorial review._
Connections
ghoriba shortbread helps
Sources
- Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies. (2024) pubmed
- Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies. (2023) pubmed
- The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies. (2024) pubmed
- Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies. (2018) pubmed
- Development of sorghum-based shortbread biscuits from "muskwari" flour. (2020) pubmed
- Effects of food matrix on the prebiotic efficacy of inulin-type fructans: a randomised trial. (2023) pubmed
- Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads. (2024) pubmed
- Cardiomodulatory and Antioxidative Potentials of Almond-Citrus Peel Fortified Shortbread in High Fat Diet/L-NAME-Induced Hyperlipidemic-Hypertensive Rats. (2023) pubmed
- Shortbread wrist. (1991) pubmed
- Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products. (2022) pubmed