Found: 6
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Fortification of zinc in a parboiled low‐amylose rice: effects of milling and cooking.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 7, p. 3434, doi. 10.1002/jsfa.9561
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- Article
Artificial Neural Network-Based Image Analysis for Evaluation of Quality Attributes of Agricultural Produce.
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- Journal of Food Processing & Preservation, 2016, v. 40, n. 5, p. 1010, doi. 10.1111/jfpp.12681
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- Article
Low‐cost healthy extrudates of rice and bhimkol (Musa balbisiana, ABB) formulated through linear programming.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13201
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- Article
Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice (komal chawal).
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- Journal of Food Science & Technology, 2019, v. 56, n. 7, p. 3399, doi. 10.1007/s13197-019-03824-4
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- Article
Feed forward neural network and its reverse mapping aspects for the simulation of ginger drying kinetics.
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- Agricultural Engineering International: CIGR Journal, 2022, v. 24, n. 1, p. 276
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- Article
Characterization of a novel folic acid‐fortified ready‐to‐eat parboiled rice.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 3, p. 439, doi. 10.1002/cche.10143
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- Article