Found: 9
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Effect of pretreatment and low‐temperature low humidity drying on quality characteristics of coriander foliage.
- Published in:
- Flavour & Fragrance Journal, 2020, v. 35, n. 2, p. 139, doi. 10.1002/ffj.3545
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- Article
Development of ω‐5 and antioxidant enriched bar with pomegranate seed powder.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 3, p. 1, doi. 10.1111/jfpp.14359
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- Article
Nutraceutical enriched Indian traditional chikki.
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- Journal of Food Science & Technology, 2015, v. 52, n. 8, p. 5138, doi. 10.1007/s13197-014-1625-y
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- Article
Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes.
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- Journal of Food Science & Technology, 2015, v. 52, n. 3, p. 1663, doi. 10.1007/s13197-013-1101-0
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- Article
Physico-chemical characteristics of <i>burfi</i> prepared by using medium chain triglyceride rich margarines.
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- Journal of Food Science & Technology, 2014, v. 51, n. 1, p. 136, doi. 10.1007/s13197-011-0478-x
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- Article
Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut <i>chikki -</i> an Indian traditional sweet.
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- Journal of Food Science & Technology, 2014, v. 51, n. 1, p. 158, doi. 10.1007/s13197-011-0467-0
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- Article
Studies on soft centered coated snacks.
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- Journal of Food Science & Technology, 2013, v. 50, n. 2, p. 393, doi. 10.1007/s13197-011-0340-1
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- Article
Quality changes in trans and trans free fats/oils and products during frying.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 6, p. 803, doi. 10.1007/s00217-010-1225-7
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- Article
Moisture sorption characteristics of milk burfi, an traditional Indian sweet, using sugar substitutes.
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- European Food Research & Technology, 2005, v. 220, n. 2, p. 136
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- Article