Advanced search
Publication Cover
CyTA - Journal of Food Volume 13, 2015 - Issue 4
Submit an article Journal homepage
3,354
Views
7
CrossRef citations to date
0
Altmetric
Articles

Effect of high-oleic sunflower oil and other pro-health ingredients on physical and sensory properties of biscuits

Efecto del aceite de girasol altamente oleico y otros ingredientes saludables en las propiedades físicas y sensoriales de las galletas

Sylwia Onacik-GürDepartment of Food Technology, Faculty of Food Science, Warsaw University of Life Sciences, Street Nowoursynowska 159 C, 02-776Warsaw, PolandCorrespondence[email protected]
,
Anna ŻbikowskaDepartment of Food Technology, Faculty of Food Science, Warsaw University of Life Sciences, Street Nowoursynowska 159 C, 02-776Warsaw, Poland
&
Aleksandra JaroszewskaDepartment of Food Technology, Faculty of Food Science, Warsaw University of Life Sciences, Street Nowoursynowska 159 C, 02-776Warsaw, Poland
Pages 621-628 | Received 19 Nov 2014, Accepted 18 Mar 2015, Published online: 22 Jun 2015

Citations (7)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

Małgorzata Białek, Jaroslawa Rutkowska, Agata Adamska & Ewelina Bajdalow. (2016) Partial replacement of wheat flour with pumpkin seed flour in muffins offered to children. CyTA - Journal of Food 14:3, pages 391-398.
Read now

Articles from other publishers (6)

Mahamadé Goubgou, Laurencia T. Songré-Ouattara, Fabrice Bationo, Hagrétou Lingani-Sawadogo, Yves Traoré & Aly Savadogo. (2021) Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits. Food Production, Processing and Nutrition 3:1.
Crossref
Sylwia Onacik-Gür & Anna Żbikowska. (2019) Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration. Journal of Food Science and Technology 57:5, pages 1609-1618.
Crossref
Mariola Kozlowska, Anna Zbikowska, Katarzyna Marciniak-Lukasiak & Malgorzata Kowalska. (2019) Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies. Biomolecules 9:12, pages 858.
Crossref
Zhiguang Huang, Letitia Stipkovits, Haotian Zheng, Luca Serventi & Charles S. Brennan. (2019) Bovine Milk Fats and Their Replacers in Baked Goods: A Review. Foods 8:9, pages 383.
Crossref
Anna Sadowska-Rociek & Ewa Cieślik. (2019) Carbohydrate-Based Fat Mimetics Can Affect the Levels of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Shortbread Biscuits. Plant Foods for Human Nutrition 74:2, pages 216-222.
Crossref
Kathryn Colla, Andrew Costanzo & Shirani Gamlath. (2018) Fat Replacers in Baked Food Products. Foods 7:12, pages 192.
Crossref

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.