Evaluation of Physical, Milling and Cooking Properties of Four New Rice (Oryza Sativa L.) Varieties in Nigeria).
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 245, doi. 10.7455/ijfs/6.2.2017.a10
- By:
- Publication type:
- Article
Works matching IS 21821054 AND DT 2017 AND VI 6
Results: 20
1
2
Drying Characteristics of Zucchini and Empirical Modeling of Its Drying Process.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 232, doi. 10.7455/ijfs/6.2.2017.a9
- By:
- Publication type:
- Article
3
Cytotoxic, Antioxidant and Antimicrobial Properties of Red Sweet Pepper (Capsicum Annuum L. var. Llaneron) Extracts: In Vitro Study.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 222, doi. 10.7455/ijfs/6.2.2017.a8
- By:
- Publication type:
- Article
4
Effect of Tuna Skin Gelatin-Based Coating Enriched with Seaweed Extracts on the Quality of Tuna Fillets During Storage at 4 °C.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 201, doi. 10.7455/ijfs/6.2.2017.a7
- By:
- Publication type:
- Article
5
Effect of Grewia Venusta FRESEN Mucilage on the Proximate Composition, Physical and Sensory Properties of Bread Produced from Wheat and Cassava Composite Flours.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 192, doi. 10.7455/ijfs/6.2.2017.a6
- By:
- Publication type:
- Article
6
Effect of Cooking Time on the Physical, Chemical and Thermal Properties of Acha Seeds.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 178, doi. 10.7455/ijfs/6.2.2017.a5
- By:
- Publication type:
- Article
7
Impact of Selected Polyphenolics on the Structural Properties of Model Lipid Membranes -- A Review.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 159, doi. 10.7455/ijfs/6.2.2017.a31
- By:
- Publication type:
- Article
8
The Interaction Effect of Mixing Starter Cultures on Homemade Natural Yogurt's pH and Viscosity.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 152, doi. 10.7455/ijfs/6.2.2017.a3
- By:
- Publication type:
- Article
9
Influences of Physicochemical Stresses on Injury and Inactivation Behaviour of Listeria Innocua.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 139, doi. 10.7455/ijfs/6.2.2017.a2
- By:
- Publication type:
- Article
10
Food Science and Technology Students Self-Evaluate Soft and Technical Skills.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 129, doi. 10.7455/ijfs/6.2.2017.a1
- By:
- Publication type:
- Article
11
Rheological Properties of Traditional Balsamic Vinegar: New Insights and Markers for Objective and Perceived Quality.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 95, doi. 10.7455/ijfs/6.1.2017.a9
- By:
- Publication type:
- Article
12
Extrusion Cooking Technology: Principal Mechanism and Effect on Direct Expanded Snacks -- An Overview.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 113, doi. 10.7455/ijfs/6.1.2017.a10
- By:
- Publication type:
- Article
13
In vitro investigation of antioxidant activities of Launea taraxacifolia and Crassocephalum rubens.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 82, doi. 10.7455/ijfs/6.1.2017.a8
- By:
- Publication type:
- Article
14
Vacuum-assisted microwave drying characteristics of green bell pepper.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 67, doi. 10.7455/ijfs/6.1.2017.a7
- By:
- Publication type:
- Article
15
A Methodological Approach for Optimum Preservation Results: The Packaging Paradigm.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 56, doi. 10.7455/ijfs/6.1.2017.a6
- By:
- Publication type:
- Article
16
Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 44, doi. 10.7455/ijfs/6.1.2017.a5
- By:
- Publication type:
- Article
17
Effect of pretreatments and processing conditions on anti-nutritional factors in climbing bean flours.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 34, doi. 10.7455/ijfs/6.1.2017.a4
- By:
- Publication type:
- Article
18
Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 24, doi. 10.7455/ijfs/6.1.2017.a3
- By:
- Publication type:
- Article
19
Effect of inulin on dough and biscuit quality produced from different ours.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 13, doi. 10.7455/ijfs/6.1.2017.a2
- By:
- Publication type:
- Article
20
Texture analysis of blanched vegetables using high- and low-speed measuring methods.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 1, doi. 10.7455/ijfs/6.1.2017.a1
- By:
- Publication type:
- Article