tea biscuit

n.

配茶的小点心；

Bioaccessibility of Ca, Mg, Mn and Cu from whole grain tea-biscuits: Impact of proteins, phytic acid and polyphenols
A stability study of green tea catechins during the biscuit making process
Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability.
Evaluation of Antioxidant Activity of Green Tea Extract and Its Effect on the Biscuits Lipid Fraction Oxidative Stability
Impact of modifying tea–biscuit composition on phytate levels and iron content and availability
Application of sugar beet molasses in the production of tea biscuits
Impact of dietetic tea biscuit formulation on starch digestibility and selected nutritional and sensory characteristics
Application of digital image analysis to colours changes on tea biscuits made from wheat flour
Easy-broken tea biscuit with pressed groove
The effect of the used fat on the temperature profile of the tea biscuits during baking