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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > foods > food paste × 81 items, grouped by Breeding and Genetic Improvement (view ungrouped items) breeding (8)    (Click to View) Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes Food research international (Click to View) Modification of Bostwick method to determine tomato concentrate consistency Journal of food engineering (Click to View) Effect of cross-linking on some properties of potato (Solanum tuberosum L.) starches Journal of the science of food and agriculture (Click to View) Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste) [Erratum: 2008 Jan., v. 84, no. 1, p. 179.] Journal of food engineering (Click to View) Textural and pasting properties of potatoes (Solanum tuberosum L.) as affected by storage temperature Journal of the science of food and agriculture (Click to View) Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties Food chemistry (Click to View) The effect of rice variety and starch isolation method on the pasting and rheological properties of rice starch pastes Food hydrocolloids (Click to View) Effects of Germination and Osmopriming Treatment on Enhancement of Isoflavone Contents in Various Soybean Cultivars and Cheonggukjang (Fermented Unsalted Soybean Paste) Journal of food science genetic resources (10)    (Click to View) Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes Food research international (Click to View) A continuous plant for food preservation by high pressure CO2 Journal of food engineering (Click to View) Modification of Bostwick method to determine tomato concentrate consistency Journal of food engineering (Click to View) Effect of cross-linking on some properties of potato (Solanum tuberosum L.) starches Journal of the science of food and agriculture (Click to View) Multivariate analysis of the effect of drying method and particle size of flour on the instrumental texture characteristics of paste made from two varieties of taro (Colocasia esculenta L. Schott) flour Journal of food engineering (Click to View) Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste) [Erratum: 2008 Jan., v. 84, no. 1, p. 179.] Journal of food engineering (Click to View) Textural and pasting properties of potatoes (Solanum tuberosum L.) as affected by storage temperature Journal of the science of food and agriculture (Click to View) Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties Food chemistry (Click to View) The effect of rice variety and starch isolation method on the pasting and rheological properties of rice starch pastes Food hydrocolloids (Click to View) Effects of Germination and Osmopriming Treatment on Enhancement of Isoflavone Contents in Various Soybean Cultivars and Cheonggukjang (Fermented Unsalted Soybean Paste) Journal of food science