Found: 12
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Non-destructive hyperspectral imaging technology to assess the quality and safety of food: a review.
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- Food Production, Processing & Nutrition, 2024, v. 6, n. 1, p. 1, doi. 10.1186/s43014-024-00246-4
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- Article
EFFECT OF HYDROTHERMAL TREATMENTS ON PASTING PROPERTIES OF PARBOILED BROWN RICE.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 33, doi. 10.34302/crpjfst/2021.13.3.3
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- Article
DEVELOPMENT OF HIGH FIBRE LOW SUGAR MUFFINS TO IMPROVE SHELF LIFE.
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- Agricultural Research Journal, 2020, v. 57, n. 4, p. 577, doi. 10.5958/2395-146X.2020.00084.8
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- Article
HYDROTHERMAL TREATMENTS FOR PADDY TO IMPROVE PHYSICOCHEMICAL QUALITY OF BROWN RICE.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2020, v. 9, n. 5, p. 913, doi. 10.15414/jmbfs.2020.9.5.913-926
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- Article
BAKING AND SENSORY QUALITY OF FLAXSEED MEAL COOKIES PREPARED FROM REFINED WHEAT FLOUR (MAIDA) AND WHOLE WHEAT FLOUR (ATTA).
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- Agricultural Research Journal, 2019, v. 56, n. 2, p. 295, doi. 10.5958/2395-146X.2019.00046.2
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- Article
EFFECT OF UNGERMINATED AND GERMINATED FLAXSEED ADDITION ON THE RHEOLOGICAL PROPERTIES OF WHOLE WHEATMEAL AND WHEAT FLOUR.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 3, p. 83
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- Article
REPLACEMENT OF BAKERY SHORTENING WITH RICE BRAN OIL IN THE PREPARATION OF COOKIES.
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- Agricultural Research Journal, 2016, v. 53, n. 3, p. 412, doi. 10.5958/2395-146X.2016.00078.8
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- Article
Synergistic Effect of Spices and Herbs on Rheological and Bread Making Properties of Wheat Flour.
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- Journal of Pure & Applied Microbiology, 2016, v. 10, n. 2, p. 1099
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- Article
Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5882, doi. 10.1007/s13197-014-1630-1
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- Article
FORTIFYING MUFFINS WITH PSYLLIUM HUSK FIBRE, OAT FIBER AND BARLEY FIBRE TO IMPROVE QUALITY AND SHELF LIFE.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 2, p. 5
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- Article
Baking quality, sensory properties and shelf life of bread with polyols.
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- Journal of Food Science & Technology, 2014, v. 51, n. 9, p. 2054, doi. 10.1007/s13197-014-1256-3
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- Article
TEXTURIZATION OF DEFATTED SOYBEAN PROTEIN: OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY AND STUDY OF FUNCTIONAL PROPERTIES.
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- Carpathian Journal of Food Science & Technology, 2013, v. 5, n. 1/2, p. 52
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- Article