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Selecting packaging material for dry food products by trade-off of sustainability and performance : a case study on cookies and milk powder
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- Conference Paper
- C3
- open access
Gluten free cakes and cookies with pseudocereals and teff
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Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality
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Functionality of stearic acid-rich hardstock fats in sugar-snap cookies
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A comparison of palm-based and lard shortenings on cookie dough properties and cookies quality