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Purchase Behavior According to the Development of Sustainable Pistachio (Pistacia vera L.) Rice Cake: For Korean Consumers.
- Published in:
- Sustainability (2071-1050), 2023, v. 15, n. 9, p. 7608, doi. 10.3390/su15097608
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- Article
DEVELOPMENT POTENTIAL OF ERAGROSTIS TEF AS A FLOUR ALTERNTIVE.
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- Carpathian Journal of Food Science & Technology, 2022, v. 14, n. 3, p. 159, doi. 10.34302/crpjfst/2022.14.3.14
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- Article
Potential anti-oxidative properties and quality characteristics of korean traditional rice cake added with pistachio (Pistacia vera L.) as inner beauty material.
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- Emirates Journal of Food & Agriculture (EJFA), 2022, v. 34, n. 12, p. 1012, doi. 10.9755/ejfa.2022.v34.i12.2899
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- Article
Antioxidant activities and physicochemical property of Jeolpyeon added with laver (Porphyra tenera).
- Published in:
- Emirates Journal of Food & Agriculture (EJFA), 2022, v. 34, n. 7, p. 605, doi. 10.9755/ejfa.2022.v34.i7.2901
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- Article