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Texture, sensory, antioxidant, and blood glucose profile of gluten-free taro and banana noodles using gathotan flour as texturing agent.
- Published in:
- International Food Research Journal, 2018, v. 25, n. 6, p. 2459
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- Article
Metabolites of Botryodiplodia theobromae for therapeutic agent and food industry.
- Published in:
- International Food Research Journal, 2018, v. 25, n. 3, p. 884
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- Article
Functional properties of gluten-free gathotan noodle: lipid profile and satiety power.
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- International Food Research Journal, 2017, v. 24, n. 2, p. 672
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- Article
Gluten-free noodle made from gathotan flour: antioxidant activity and effect of consumption on blood glucose level.
- Published in:
- International Food Research Journal, 2014, v. 21, n. 5, p. 1951
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- Article
Gluten-free noodle made from gathotan flour: antioxidant activity and effect of consumption on blood glucose level.
- Published in:
- International Food Research Journal, 2014, v. 21, n. 4, p. 1629
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- Article
Textural, cooking quality, and sensory evaluation of gluten-free noodle made from breadfruit, konjac, or pumpkin flour.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1623
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- Publication type:
- Article
Gluten-free noodle made from gathotan (an Indonesian fungal fermented cassava) flour: cooking quality, textural, and sensory properties.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1615
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- Article
Annealled purple yam (Dioscorea alata var. purpurea) flour improved gelatinisation profile, but increased glycemic index of substituted bread.
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- International Food Research Journal, 2013, v. 20, n. 2, p. 865
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- Publication type:
- Article
Microbial growth, EPS concentration and textural properties of fermented milk supplemented with calcium and whey protein analysed using response surface methodology.
- Published in:
- International Food Research Journal, 2012, v. 19, n. 1, p. 85
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- Publication type:
- Article