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EFFECT OF PRETREATMENTS AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF UNRIPE PLANTAIN FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKED DOUGH (AMALA).
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- Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 5, p. 156, doi. 10.34302/crpjfst/2020.12.5.12
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- Article
EFFECT OF DRYING METHODS ON THE YIELD, PHYTOCHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITIES OF POTATO (SOLANUM TUBEROSUM) AND TWO SWEET POTATO (IPOMOEA BATATAS) VARIETIES.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 2, p. 107
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- Article
Physicochemical properties, colour characteristics, and sensory evaluation of full-cream cow-coconut milk yoghurts.
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- Croatian Journal of Food Science & Technology, 2018, v. 10, n. 2, p. 226, doi. 10.17508/CJFST.2018.10.2.13
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- Article
TRADITIONAL FOOD PROCESSING TECHNIQUES AND MICRONUTRIENTS BIOAVAILABILITY OF PLANT AND PLANT-BASED FOODS: A REVIEW.
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- Annals: Food Science & Technology, 2019, v. 20, n. 1, p. 30
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- Article
INFLUENCE OF PARTIAL SUBSTITUTION OF SUGAR WITH SERENDIPITY BERRY (DIOSCOREOPHYLLUM CUMMINSII) EXTRACT ON THE QUALITY ATTRIBUTES AND SHELF-LIFE OF WHEAT BREAD.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, n. 1, p. 115, doi. 10.15414/jmbfs.2019.9.1.115-120
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- Article
EFFECTS OF ADDITION OF DIFFERENT SPICES ON THE QUALITY ATTRIBUTES OF TIGER-NUT MILK (KUNUN-AYA) DURING STORAGE.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2017, v. 7, n. 1, p. 1, doi. 10.15414/jmbfs.2017.7.1.1-6
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- Article