Evaluation of various properties of composite flour from oats, sorghum, amaranth and wheat flour and production of cookies thereof
พ.ศ. 2560
Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality
Universiti Putra Malaysia พ.ศ. 2562
Utilization of quinoa flour in cookie production
พ.ศ. 2560
Effect of incorporation of unripe plantain and mung bean malt flours on wheat flour on the chemical, physical and sensory properties of cookies
พ.ศ. 2562
Nutritional composition and sensory quality evaluation of Philippine Choco Chiffon Cake
พ.ศ. 2563
Effect of overripe banana pulp incorporation on nutritional composition, physical properties, and sensory acceptability of chocolate cookies
พ.ศ. 2563
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
Functional properties, antioxidant activities and storage stability of cookies from germinated brown rice and rice-potato starch composite flour
Universiti Putra Malaysia พ.ศ. 2562
Quality evaluation of novel cookies prepared by supplementing with fresh turmeric flower (Curcuma longa L.) extracts as a value added functional ingredient
Universiti Sains Malaysia พ.ศ. 2559
Physicochemical properties of sweet potato cookies fortified with some nutrients