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Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour
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| Published in: | Italian Journal of Food Science |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| Subjects: | |
| Tags: |
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| _version_ | 1868553932508233729 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Italian Journal of Food Science |
| description | |
| discipline_display | Food and Food Industries |
| discipline_facet | Food and Food Industries |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:91391 |
| institution | FRELIP |
| journal_source_facet | Italian Journal of Food Science |
| last_indexed | 2026-06-20T21:44:45.448Z |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour Food and Food Industries General Food and Food Industries |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | Food and Food Industries General Food and Food Industries |
| subject_facet | Food and Food Industries General Food and Food Industries |
| title | Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour |
| title_alt | Exploración de la integridad microestructural y atributos funcionales de galletas enriquecidas con una mezcla compuesta de harina de castaña de agua y cebada Exploration de l'intégrité microstructurale et des attributs fonctionnels de biscuits enrichis avec un mélange composite de farine de châtaigne d'eau et d'orge Explorando a integridade microestrutural e atributos funcionais de biscoitos enriquecidos com uma mistura composta de farinha de castanha-d'água e cevada |
| title_auth | Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour |
| title_es_txt | Exploración de la integridad microestructural y atributos funcionales de galletas enriquecidas con una mezcla compuesta de harina de castaña de agua y cebada |
| title_fr_txt | Exploration de l'intégrité microstructurale et des attributs fonctionnels de biscuits enrichis avec un mélange composite de farine de châtaigne d'eau et d'orge |
| title_full | Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour |
| title_fullStr | Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour |
| title_full_unstemmed | Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour |
| title_pt_txt | Explorando a integridade microestrutural e atributos funcionais de biscoitos enriquecidos com uma mistura composta de farinha de castanha-d'água e cevada |
| title_short | Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour |
| title_sort | exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour |
| topic | Food and Food Industries General Food and Food Industries |
| url | https://www.itjfs.com/index.php/ijfs/article/view/3107 |