(Click to View)
The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product | Journal of food quality |
|
(Click to View)
Application of attrition-milled soy flour in a beverage application | Journal of food process engineering |
|
(Click to View)
Apparent digestibility of selected feed ingredients for juvenile cobia Rachycentron canadum | Aquaculture |
|
(Click to View)
QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTURE | Journal of food process engineering |
|
(Click to View)
Comparative study of chemical composition and physicochemical properties of defatted wheat germ flour and its protein isolate | Journal of food biochemistry |
|
(Click to View)
Towards a new gliadin reference material-isolation and characterisation | Journal of cereal science |
|
(Click to View)
Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents | Meat science |
|
(Click to View)
Fate of selenium species in sesame seeds during simulated bakery process | Journal of food engineering |
|
(Click to View)
Functional properties of rice bran protein concentrates | Journal of food engineering |
|
(Click to View)
Cephalaria syriaca addition to wheat flour dough and effect on rheological properties | International journal of food science and technology |
|
(Click to View)
Effect of rosehip extraction process on oil and defatted meal physicochemical properties | journal of the American Oil Chemists' Society |
|
(Click to View)
Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits | Journal of food engineering |
|
(Click to View)
Physico-Chemical Properties of the Flour, Protein Concentrate, and Protein Isolate of the Cupuassu (Theobroma grandiflorum Schum) Seed | Journal of food science |
|
(Click to View)
Moisture sorption thermodynamics of defatted sesame meal (DSM) | Journal of food engineering |
|
(Click to View)
Antioxidant efficacy of phytochemical extracts from defatted rice bran in the bulk oil system | Food chemistry |
|
(Click to View)
Starch-protein separation from chickpea flour using a hydrocyclone | Journal of food engineering |
|
(Click to View)
Energy consumption in single-screw extrusion processing of full fat African breadfruit (Treculia africana) blends | Journal of food process engineering |
|
(Click to View)
Characteristics of meat batters with added native and preheated defatted walnut | Food chemistry |
|
(Click to View)
The proximate and amino acid composition of defatted rubber seed meal | Journal of food, agriculture and environment |
|
(Click to View)
Lipid digestibility, bile drainage and development of morphological intestinal changes in rainbow trout (Oncorhynchus mykiss) fed diets containing defatted soybean meal | Aquaculture |
|
(Click to View)
Purification and identification of a novel heteropolysaccharide RBPS2a with anti-complementary activity from defatted rice bran | Food chemistry |
|
(Click to View)
Chemical compositions, functional properties, and microstructure of defatted macadamia flours | Food chemistry |
|
(Click to View)
Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance | Journal of the science of food and agriculture |
|
(Click to View)
Enhancement of digestive enzymatic activity by cumin (Cuminum cyminum L.) and role of spent cumin as a bionutrient | Food chemistry |
|
(Click to View)
Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates | Food hydrocolloids |
|