Found: 9
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Development of a maize meal based-drink fermented using kefir grains or yoghurt starter cultures (Lactobacillus bulgaricus and Streptococcus thermophilus).
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- Agricultural Engineering International: CIGR Journal, 2023, v. 25, n. 2, p. 212
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- Article
Fermented Edible Insects for Promoting Food Security in Africa.
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- Insects (2075-4450), 2020, v. 11, n. 5, p. 283, doi. 10.3390/insects11050283
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- Article
Response surface methodology approach for predicting microwave‐convective drying characteristics of sweet potato slices.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 7, p. 1, doi. 10.1111/jfpp.16683
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- Article
Biochemical properties, nutritional quality, colour profile and techno‐functional properties of whole grain sourdough and malted cowpea and quinoa flours.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 3, p. 1527, doi. 10.1111/ijfs.15512
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- Article
Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 4, p. 1514, doi. 10.1111/ijfs.14794
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- Article
Influence of temperature and thickness on thin layer drying characteristics of onion (Allium cepa L.) varieties and rehydration capacity.
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- Croatian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 165, doi. 10.17508/CJFST.2020.12.2.04
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- Article
Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles.
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- Food Science & Nutrition, 2018, v. 6, n. 8, p. 2210, doi. 10.1002/fsn3.786
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- Article
3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits.
- Published in:
- Scientific Reports, 2022, v. 12, n. 1, p. 1, doi. 10.1038/s41598-022-16659-5
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- Article
Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato.
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- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-52149-6
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- Article