Development of high protein and sugar-free cookies fortified with pea (Pisum sativum L.) flour, soya bean (Glycine max L.) flour and oat (Avena sativa L.) flakes
Formulation Optimization of Cookies from Different Levels of All Purpose Soybean Glycine max L Merr and Nami Dioscorea hispida Dennst Flour
พ.ศ. 2560
Nutritional and anti-nutritional evaluation of cookies prepared from okara, red teff and wheat flours
พ.ศ. 2561
Evaluation of various properties of composite flour from oats, sorghum, amaranth and wheat flour and production of cookies thereof
พ.ศ. 2560
Development of a Highly Nutritional and Functional Gluten Free Cupcake with Red Kidney Bean Flour for Older Adults
มหาวิทยาลัยแม่โจ้ พ.ศ. 2562
Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour
Universiti Teknologi MARA พ.ศ. 2557
Effect of incorporation of unripe plantain and mung bean malt flours on wheat flour on the chemical, physical and sensory properties of cookies
Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: Physical, chemical and sensorial characteristics
พ.ศ. 2561
Physicochemical Properties of Low Glycemic Index-High Fiber Rice Flour from Storage Rice Grain and Application on Chocolate Chip Cookies as Substitute for Wheat Flour