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April 16, 2024New TechnologiesOpen Access

Development of recipes and technology for butter cookies using various types of flour and flax seeds

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Authors

ZKZ. N. KhatkoMaikop State Technological UniversityABA. I. BlyagozMaikop State Technological UniversityMBM. K. BogusMaikop State Technological University

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Cite This Study

Khatko et al. (2024) studied this question.

synapsesocial.com/papers/68e6ef1fb6db6435876698f4https://doi.org/10.47370/2072-0920-2024-20-1-128-135
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Evaluation of replacing wheat flour with a gluten-free composition in cookie technology2025
  2. 2IMPROVEMENT OF FLAX SEEDS PROCESSING TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL OIL PRODUCTS2025
  3. 3Functional and Physicochemical Properties of Flour and Cookies from Wheat Soybean and Orange Fleshed Potatoes Blend2024 · 2 citations
  4. 4Nutritional, functional and sensory evaluation of flaxseed-enriched cupcakes2024 · 1 citations
  5. 5The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread2024 · 2 citations