Found: 4
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Consumer-Based Optimization of a Third-Generation Product Made from Peanut and Rice Flour.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 7, p. S443, doi. 10.1111/j.1750-3841.2007.00457.x
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- Article
CELLULAR STRUCTURE OF PEANUT-BASED EXTRUDED SNACK PRODUCTS USING SCANNING ELECTRON MICROSCOPY.
- Published in:
- Journal of Texture Studies, 2004, v. 35, n. 4, p. 353, doi. 10.1111/j.1745-4603.2004.tb00600.x
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- Publication type:
- Article
Effects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars.
- Published in:
- International Food Research Journal, 2014, v. 21, n. 1, p. 195
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- Publication type:
- Article
The anti-diabetic activity of Bifidobacterium lactis HY8101 in vitro and in vivo.
- Published in:
- Journal of Applied Microbiology, 2014, v. 117, n. 3, p. 834, doi. 10.1111/jam.12573
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- Article