shortbread cookies
Selected indexed studies
- The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties. (Molecules, 2024) [PMID:39519787]
- Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies. (Foods, 2024) [PMID:39123550]
- Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies. (Foods, 2023) [PMID:37048378]
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Sources
- The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties. (2024) pubmed
- 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
- Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values. (2016) pubmed
- Modulation of the glycaemic index value of shortbread cookies by the use of erythritol and fruit pomace. (2024) pubmed
- Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies. (2019) pubmed
- Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies. (2018) pubmed
- Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies. (2023) pubmed
- Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes. (2023) pubmed