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Nutritional Contributions and Health Associations of Traditional Fermented Foods.
- Published in:
- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040289
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- Article
Exploration of the Potential Bioactive Molecules of Tamarillo (Cyphomandra betacea): Antioxidant Properties and Prebiotic Index.
- Published in:
- Applied Sciences (2076-3417), 2021, v. 11, n. 23, p. 11322, doi. 10.3390/app112311322
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- Article
From waste to wellness: a review on the harness of food industry by‐products for sustainable functional food production.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 11, p. 8680, doi. 10.1111/ijfs.17571
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- Article
Reviewing the effects of vacuum frying on frying medium and fried foods properties.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3278, doi. 10.1111/ijfs.15572
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- Article
REDUCTION OF CYANIDE CONTENT IN BAMBOO SHOOTS BY OPTIMIZING TEMPERATURE, HEATING TIME, AND SODIUM CHLORIDE CONCENTRATION.
- Published in:
- Agrociencia, 2023, v. 57, n. 1, p. 56, doi. 10.47163/agrociencia.v57i1.2441
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- Article