Works matching IS 21821054 AND DT 2022 AND VI 11 AND IP 1
Results: 10
A Systems Integral Approach in Exploring Creative Innovation in Culinary Research: The Example of Seaweed in the Context of the New Nordic Cuisine.
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- International Journal of Food Studies, 2022, v. 11, n. 1, p. 106, doi. 10.7455/ijfs/11.1.2022.a10
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- Article
Physical and Chemical Characteristics of Beef Marinated by Cashew Apple Extract.
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- International Journal of Food Studies, 2022, v. 11, n. 1, p. 98, doi. 10.7455/ijfs/11.1.2022.a9
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Practical Reflection and Benefits of Making a Food Garden at Home During Covid-19 Pandemic.
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- International Journal of Food Studies, 2022, v. 11, n. 1, p. 85, doi. 10.7455/ijfs/11.1.2022.a8
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Chemical Composition, Nutritional, Functional and Pasting Properties of Yellow Root Cassava Grits and African Yam Bean Flour Blends.
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- International Journal of Food Studies, 2022, v. 11, n. 1, p. 71, doi. 10.7455/ijfs/11.1.2022.a7
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Storage Stability of Hot Smoked Spiced African Catfish (Clarias gariepinus).
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- International Journal of Food Studies, 2022, v. 11, n. 1, p. 63, doi. 10.7455/ijfs/11.1.2022.a6
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Influence of Extraction Solvent on the Biological Properties of Maritime Pine Bark (Pinus pinaster).
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- International Journal of Food Studies, 2022, v. 11, n. 1, p. 51, doi. 10.7455/ijfs/11.1.2022.a5
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Influence of Extraction Methods on Phenolic Compounds from Pulp and Peel of Genipap (Genipa americana L.) Fruit.
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- International Journal of Food Studies, 2022, v. 11, n. 1, p. 38, doi. 10.7455/ijfs/11.1.2022.a4
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Development and Sensory Evaluation of a Cookie from Composite Sorghum and Cowpea Flour.
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- International Journal of Food Studies, 2022, v. 11, n. 1, p. 28, doi. 10.7455/ijfs/11.1.2022.a3
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Comparisons between Flour Qualities Produced by Three Different Mills: Buhler, Quadrumat, and Industry Mills.
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- International Journal of Food Studies, 2022, v. 11, n. 1, p. 19, doi. 10.7455/ijfs/11.1.2022.a2
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Student Perceptions of Collaborative and Blended Learning in Food Science and Technology.
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- International Journal of Food Studies, 2022, v. 11, n. 1, p. 1, doi. 10.7455/ijfs/11.1.2022.a1
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- Article