Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Andian Ari Anggraeni
Sensory Characteristic of Gluten-Free Popular Indonesian Cookies
Related publications
Potentiality of Gluten-Free Chocolate Cookies With Added Inulin/Oligofructose: Chemical, Physical and Sensory Characterization
LWT - Food Science and Technology
Food Science
Incorporation of Okara Into Gluten-Free Cookies With High Quality and Nutritional Value
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Navigating the Gluten-Free Boom: The Dark Side of Gluten Free Diet
Frontiers in Pediatrics
Child Health
Pediatrics
Perinatology
Breadmaking Performance and Technological Characteristic of Gluten-Free Bread With Inulin Supplemented With Calcium Salts
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies
Journal of Food and Nutrition Sciences
Nutritional and Sensory Properties of Cashew Nut-Wheat Based Cookies
American Journal of Food and Nutrition
Color Tonality and Sensory Response of Psyllium Husk Based Cookies
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties
Ciencia e Agrotecnologia
Soil Science
Veterinary
Crop Science
Food Science
Animal Science
Zoology
Agronomy
Stimulation of Gluten-Free Sourdough Fermentation
Acta Alimentaria
Food Science