Works matching IS 20088787 AND DT 2024 AND VI 21 AND IP 150
Results: 13
Sensory and Physical Properties of Jelly Candy Added with Porang (Amorphophallus oncophyllus) Macerated with Strobilanthes crispus as A Low -Calorie Food Product.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 151, doi. 10.22034/FSCT.21.150.151
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The change in physicochemical characteristics of coffee flower honey (Coffea robusta) in Vietnam during storage.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 169, doi. 10.22034/FSCT.21.150.169
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The Shelf-Life of Second -Collagen -Containing Meat and Meat Products Depends on DMSO.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 162, doi. 10.22034/FSCT.21.150.162
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Textural and sensory characteristics of yogurt manufactured with liquid whey and strawberry supplementation.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 139, doi. 10.22034/FSCT.21.150.139
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Microbial Communities of Raw Milk Cheeses, A Review.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 121, doi. 10.22034/FSCT.21.150.121
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A study on customer perceptions of online food delivery apps in Chennai - INDIA, comparing restaurant and home-made options.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 95, doi. 10.22034/FSCT.21.150.95
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Microbial Aspartic Protease: Bio -synthesis, Characteristics, and Emerging Applications: A review.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 76, doi. 10.22034/FSCT.21.150.76
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QUALITY CHARACTERISTICS OF MODIFIED CASSAVA FLOUR (MOCAF) COOKIES INCORPORATED WITH CHICKEN MEAT AND CARROT PUREE AS NUTRITIOUS SNACK TOWARDS CHILDREN.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 64, doi. 10.22034/FSCT.21.150.64
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Evaluation and modelling of rheological properties of microwave treated xanthan gum solution.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 54, doi. 10.22034/FSCT.21.150.54
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The effects of bay leaf (Syzygium polyanthum) infusion on the quality of soaked corn with high aflatoxin content during storage.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 44, doi. 10.22034/FSCT.21.150.44
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Enhancing the production of bacterial cellulose in Kombucha through the utilization of sugarcane molasses via central composite design.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 26, doi. 10.22034/FSCT.21.150.26
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THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON, AND CARROT POWDERS.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 16, doi. 10.22034/FSCT.21.150.16
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The Inhibitory Effect of Prosopis juliflora Pods Protein Hydrolysate on Polyphenol Oxidase and Browning of Apple Slices with Refrigerated Storage Stability.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 1, doi. 10.22034/FSCT.21.150.1
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