Frontmatter.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 1, p. i, doi. 10.1515/ijfe-2024-frontmatter1
- Publication type:
- Article
Works matching IS 15563758 AND DT 2024 AND VI 20 AND IP 1
Results: 7
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Research progress on the effect of cooking and freezing processes on the quality of frozen dough steamed buns.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 1, p. 1, doi. 10.1515/ijfe-2023-0228
- By:
- Publication type:
- Article
3
Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 1, p. 37, doi. 10.1515/ijfe-2023-0171
- By:
- Publication type:
- Article
4
Incorporation of oyster mushroom powder and pearl millet flour improves the nutritional quality and glycemic response of Indian flatbread.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 1, p. 63, doi. 10.1515/ijfe-2023-0167
- By:
- Publication type:
- Article
5
Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina).
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 1, p. 17, doi. 10.1515/ijfe-2023-0123
- By:
- Publication type:
- Article
6
Effect of atmospheric pressure cold plasma on the physiochemical characteristics and Fourier transform infrared spectroscopy analysis of hazelnuts and peanuts.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 1, p. 27, doi. 10.1515/ijfe-2023-0077
- By:
- Publication type:
- Article
7
Probiotic set-yogurt fortified with cranberry fruit powder: physicochemical properties and health effect on ulcerative colitis in mice.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 1, p. 51, doi. 10.1515/ijfe-2023-0026
- By:
- Publication type:
- Article