Found: 7
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Investigating potato flour processing methods and ratios for noodle production.
- Published in:
- Food Science & Nutrition, 2024, v. 12, n. 6, p. 4005, doi. 10.1002/fsn3.4058
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- Article
Nutraceutical potential of mushroom bioactive metabolites and their food functionality.
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- Journal of Food Biochemistry, 2022, v. 46, n. 1, p. 1, doi. 10.1111/jfbc.14025
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- Article
Impact of the Temperature Reconditioning of Cold-Stored Potatoes on the Color of Potato Chips and French Fries.
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- Foods, 2024, v. 13, n. 5, p. 652, doi. 10.3390/foods13050652
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- Article
Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour.
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- Foods, 2022, v. 11, n. 4, p. 507, doi. 10.3390/foods11040507
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- Article
Edible insect biodiversity and anthropo-entomophagy practices in Kalehe and Idjwi territories, D.R. Congo.
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- Journal of Ethnobiology & Ethnomedicine, 2023, v. 19, n. 1, p. 1, doi. 10.1186/s13002-022-00575-z
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- Article
Storability of Irish Potato (Solanum tuberosum L.) Varieties Grown in Kenya, Under Different Storage Conditions.
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- Potato Research, 2023, v. 66, n. 1, p. 137, doi. 10.1007/s11540-022-09575-8
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- Article
Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques.
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- Journal of Food Processing & Preservation, 2023, p. 1, doi. 10.1155/2023/3414760
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- Article