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| Phytochemicals and heavy metals content of hairless canary seed: A variety developed for food use | | Lebensmittel-Wissenschaft |
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| Integrating mixed microbial population dynamics into modeling energy transport during the initial stages of the aerobic composting of a switchgrass mixture | | Bioresource technology |
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| Development and optimization of a drink utilizing citrus (citrus unshiu) peel extract | | Journal of food process engineering |
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| Effect of incorporation of amaranth flour on the quality of cookies | | European food research and technology |
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| Relating consumer preferences to sensory attributes of instant coffee | | Food quality and preference |
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| Functional effects of lupin proteins in comminuted meat and emulsion gels | | Food chemistry |
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| Optimization of chapatti textural quality using British wheat cultivar flours | | International journal of food science and technology |
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| Effect of extrusion on nutritional quality of maize and Lima bean flour blends | | Journal of the science of food and agriculture |
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| Energy consumption in single-screw extrusion processing of full fat African breadfruit (Treculia africana) blends | | Journal of food process engineering |
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| Different sweeteners in peach nectar: Ideal and equivalent sweetness | | Food research international |
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| Study on formation of starch-lipid complexes during extrusion-cooking of almond flour | | Journal of food engineering |
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| Estimation of the percentage of transgenic Bt maize in maize flour mixtures using perfusion and monolithic reversed-phase high-performance liquid chromatography and chemometric tools | | Food chemistry |
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| Extruded products with Fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index | | Journal of food engineering |
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