Works matching IS 21821054 AND DT 2017 AND VI 6
Results: 20
Evaluation of Physical, Milling and Cooking Properties of Four New Rice (Oryza Sativa L.) Varieties in Nigeria).
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- International Journal of Food Studies, 2017, v. 6, p. 245, doi. 10.7455/ijfs/6.2.2017.a10
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Drying Characteristics of Zucchini and Empirical Modeling of Its Drying Process.
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- International Journal of Food Studies, 2017, v. 6, p. 232, doi. 10.7455/ijfs/6.2.2017.a9
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Cytotoxic, Antioxidant and Antimicrobial Properties of Red Sweet Pepper (Capsicum Annuum L. var. Llaneron) Extracts: In Vitro Study.
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- International Journal of Food Studies, 2017, v. 6, p. 222, doi. 10.7455/ijfs/6.2.2017.a8
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Effect of Tuna Skin Gelatin-Based Coating Enriched with Seaweed Extracts on the Quality of Tuna Fillets During Storage at 4 °C.
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- International Journal of Food Studies, 2017, v. 6, p. 201, doi. 10.7455/ijfs/6.2.2017.a7
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Effect of Grewia Venusta FRESEN Mucilage on the Proximate Composition, Physical and Sensory Properties of Bread Produced from Wheat and Cassava Composite Flours.
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- International Journal of Food Studies, 2017, v. 6, p. 192, doi. 10.7455/ijfs/6.2.2017.a6
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Effect of Cooking Time on the Physical, Chemical and Thermal Properties of Acha Seeds.
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- International Journal of Food Studies, 2017, v. 6, p. 178, doi. 10.7455/ijfs/6.2.2017.a5
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Impact of Selected Polyphenolics on the Structural Properties of Model Lipid Membranes -- A Review.
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- International Journal of Food Studies, 2017, v. 6, p. 159, doi. 10.7455/ijfs/6.2.2017.a31
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The Interaction Effect of Mixing Starter Cultures on Homemade Natural Yogurt's pH and Viscosity.
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- International Journal of Food Studies, 2017, v. 6, p. 152, doi. 10.7455/ijfs/6.2.2017.a3
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Influences of Physicochemical Stresses on Injury and Inactivation Behaviour of Listeria Innocua.
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- International Journal of Food Studies, 2017, v. 6, p. 139, doi. 10.7455/ijfs/6.2.2017.a2
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Food Science and Technology Students Self-Evaluate Soft and Technical Skills.
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- International Journal of Food Studies, 2017, v. 6, p. 129, doi. 10.7455/ijfs/6.2.2017.a1
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Extrusion Cooking Technology: Principal Mechanism and Effect on Direct Expanded Snacks -- An Overview.
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- International Journal of Food Studies, 2017, v. 6, p. 113, doi. 10.7455/ijfs/6.1.2017.a10
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Rheological Properties of Traditional Balsamic Vinegar: New Insights and Markers for Objective and Perceived Quality.
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- International Journal of Food Studies, 2017, v. 6, p. 95, doi. 10.7455/ijfs/6.1.2017.a9
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In vitro investigation of antioxidant activities of Launea taraxacifolia and Crassocephalum rubens.
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- International Journal of Food Studies, 2017, v. 6, p. 82, doi. 10.7455/ijfs/6.1.2017.a8
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Vacuum-assisted microwave drying characteristics of green bell pepper.
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- International Journal of Food Studies, 2017, v. 6, p. 67, doi. 10.7455/ijfs/6.1.2017.a7
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A Methodological Approach for Optimum Preservation Results: The Packaging Paradigm.
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- International Journal of Food Studies, 2017, v. 6, p. 56, doi. 10.7455/ijfs/6.1.2017.a6
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Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content.
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- International Journal of Food Studies, 2017, v. 6, p. 44, doi. 10.7455/ijfs/6.1.2017.a5
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Effect of pretreatments and processing conditions on anti-nutritional factors in climbing bean flours.
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- International Journal of Food Studies, 2017, v. 6, p. 34, doi. 10.7455/ijfs/6.1.2017.a4
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Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic.
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- International Journal of Food Studies, 2017, v. 6, p. 24, doi. 10.7455/ijfs/6.1.2017.a3
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Effect of inulin on dough and biscuit quality produced from different ours.
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- International Journal of Food Studies, 2017, v. 6, p. 13, doi. 10.7455/ijfs/6.1.2017.a2
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Texture analysis of blanched vegetables using high- and low-speed measuring methods.
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- International Journal of Food Studies, 2017, v. 6, p. 1, doi. 10.7455/ijfs/6.1.2017.a1
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