ArticleFoods (Basel, Switzerland)2023
Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Development of Grape Seed Extract-Fortified Biscuits: Effects on Dough Rheology, Biscuit Quality, Antioxidant Activity, and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder.Molecules (Basel, Switzerland) · 2025Article
- Effect of particle size ofFood chemistry: X · 2025Article
- Effects ofFoods (Basel, Switzerland) · 2025Article
- Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
The increasing prevalence of gluten-related disorders has led to higher consumer demand for convenient, gluten-free bakery products with health-promoting properties. In this study, non-gluten shortbread cookies were incorporated with various kinds of spent (green, oolong, and black) tea leaves powder (STLP) at 8%
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Registered trials
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