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Search results: 6 articles
Search string: Honey cookie
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Albay Zehra, Celebi Mehmet, Simsek Bedia | Physicochemical, rheological, and microbiological properties of honey-fortified probiotic drinkable yogurt | 13 | 2 | 2025 |
| 2 | Kandrokov R. Kh. | Effects of triticale flour on the quality of honey cookies | 11 | 2 | 2023 |
| 3 | Karaçelik А. А., Sahin H. | DETERMINATION OF ENZYME INHIBITION AND ANTIOXIDANT ACTIVITY IN SOME CHESTNUT HONEYS | 6 | 1 | 2018 |
| 4 | A. N. Fedosova, M. V. Kaledina | NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM | 5 | 2 | 2017 |
| 5 | M. Majeed , S. Anwar , M. U. Khan, A. Asghar , M. A. Shariati , V. Semykin , M. Fazel | STUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES | 5 | 2 | 2017 |
| 6 | Fedosova Anna, Kaledina Marina | APPLE PECTIN AND NATURAL HONEY IN THE CLOSED MILK PROCESSING CYCLE | 3 | 2 | 2015 |