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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 Geographical Locations (view ungrouped items) Africa (4)    (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) Effect of Milling and Preparation Method on the Physical Properties and Quality of Moin-Moin (Steamed Paste) Journal of food science (Click to View) The market factor in the processing of tomato (Lycopersicon esculentum) in Ghana Journal of food, agriculture and environment (Click to View) Microstructure and creep-recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety Journal of food engineering Asia (4)    (Click to View) Studies on Fish and Pork Paste Gelation by Dynamic Rheology and Circular Dichroism Journal of food science (Click to View) Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation Food chemistry (Click to View) Effects of alginate microencapsulation on the fibrinolytic activity of fermented soybean paste (Cheonggukjang) extract Food chemistry (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 Europe (1)    (Click to View) Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey European food research and technology Indian Ocean Islands (1)    (Click to View) Biogenic amines and potential histamine - Forming bacteria in Rihaakuru (a cooked fish paste) Food chemistry named bodies of water (1)    (Click to View) Effects of amidated low methoxyl pectin on healthy restructured fish food from mexican flounder (cyclopsetta chittendeni) Journal of food process engineering named deserts (1)    (Click to View) The effect of rice variety and starch isolation method on the pasting and rheological properties of rice starch pastes Food hydrocolloids North America (1)    (Click to View) The effect of rice variety and starch isolation method on the pasting and rheological properties of rice starch pastes Food hydrocolloids Pacific Ocean Islands (1)    (Click to View) Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation Food chemistry South America (1)    (Click to View) Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes Food research international