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Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins.
- Published in:
- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-61085-4
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- Article
Development of energy bar utilizing potato extrudates.
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- Asian Journal of Dairy & Food Research, 2016, v. 35, n. 3, p. 241, doi. 10.18805/ajdfr.v3i1.3579
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- Article
Physical and mechanical properties of cassava (Manihot esculenta Crantz) cultivars: Implications for the design of mechanical peeling machines.
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- Journal of Food Process Engineering, 2022, v. 45, n. 6, p. 1, doi. 10.1111/jfpe.13923
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- Article
Exploring the Potential of Pomegranate Peel Extract as a Natural Food Additive: A Review.
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- Current Nutrition Reports, 2023, v. 12, n. 2, p. 270, doi. 10.1007/s13668-023-00466-z
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- Article
Optimization of whey protein concentrate and psyllium husk for the development of protein-fiber rich orange fleshed sweet potato (Ipomoea batatas L.) bread by using response surface methodology.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 1, p. 425, doi. 10.1007/s11694-019-00304-3
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- Article
OPTIMIZATION OF POTATO FLOUR FOR DEVELOPMENT OF BISCUITS BY USING RESPONSE SURFACE METHODOLOGY.
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- Potato Journal, 2016, v. 43, n. 2, p. 153
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- Article
Nutrient composition, bioactive components, functional, thermal and pasting properties of sweet potato flour‐incorporated protein‐enriched and low glycemic composite flour.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 2, p. 1, doi. 10.1111/jfpp.16244
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- Article
Effects of incorporation of orange‐fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten‐free cookies.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 4, p. 1, doi. 10.1111/jfpp.15324
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- Article