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Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar.
- Published in:
- International Journal of Food Science, 2023, p. 1, doi. 10.1155/2023/6618300
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- Article
Study of Seasoning Powder Processing from Gray Abalone Mushroom.
- Published in:
- Journal of Food Quality, 2023, p. 1, doi. 10.1155/2023/7991830
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- Article
Changes in the Recovery Efficiency, Nutritional and Safety Quality of Dried Sergestid Shrimp (Acetes species) during Commercial Production.
- Published in:
- International Journal of Food Studies, 2024, v. 13, p. 72, doi. 10.7455/ijfs/13.1.2024.a6
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- Article
Assessment of the changes in product characteristics, total ascorbic acid, total flavonoid content, total polyphenol content and antioxidant activity of dried soursop fruit tea (Annona muricata L.) during product storage.
- Published in:
- Food Science & Nutrition, 2024, v. 12, n. 4, p. 2679, doi. 10.1002/fsn3.3949
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- Article
Study of jelly drying cashew apples (Anacardium occidentale L.) processing.
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- Food Science & Nutrition, 2022, v. 10, n. 2, p. 363, doi. 10.1002/fsn3.2565
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- Article
Kinetic Model of Moisture Loss and Polyphenol Degradation during Heat Pump Drying of Soursop Fruit (Annona muricata L.).
- Published in:
- Processes, 2022, v. 10, n. 10, p. N.PAG, doi. 10.3390/pr10102082
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- Article
Effect of Fermentation Conditions (Dilution Ratio, Medium pH, Total Soluble Solids, and Saccharomyces cerevisiae Yeast Ratio) on the Ability to Ferment Cider from Tamarillo (Solanum betaceum) Fruit.
- Published in:
- Journal of Food Processing & Preservation, 2024, p. 1, doi. 10.1155/2024/8841207
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- Article