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These terms define your current search. Click the × to remove a term. Biological Sciences: anatomy and morphology × Economics, Business and Industry: products and commodities > agricultural products > foods > blended foods × 13 results Group by: Biological Sciences, Economics, Business and Industry   (Click to View) Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use Food chemistry (Click to View) Improvement of palm oil and sunflower oil blends by enzymatic interestrification International journal of food science and technology (Click to View) Monitoring and optimizing the co-composting of dewatered sludge: A mixture experimental design approach Journal of environmental management (Click to View) Thermal reactions of starch with long-chain unsaturated fatty acids. 2. Linoleic acid Journal of food engineering (Click to View) Approach to the quantification of milk mixtures by partial least-squares, principal component and multiple linear regression techniques Food chemistry (Click to View) Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage Food chemistry (Click to View) Interesterified coconut oil blends with groundnut oil or olive oil exhibit greater hypocholesterolemic effects compared with their respective physical blends in rats Nutrition research (Click to View) Sterilization solutions for aseptic processing using a continuous flow microwave system Journal of food engineering (Click to View) Different sweeteners in peach nectar: Ideal and equivalent sweetness Food research international (Click to View) Effects of pH on the Functional Properties of Chicken Muscle Proteins- Modified Waxy Cornstarch Blends Journal of food science (Click to View) Extrusion cooking of a maize/soybean mixture: Factors affecting expanded product characteristics and flour dispersion viscosity Journal of food engineering (Click to View) Chicken thigh, chicken liver, and iron-fortified wheat flour increase iron uptake in an in vitro digestion/Caco-2 cell model Nutrition research (Click to View) Predicting the outcome of artificial nutrition by clinical and functional indices Nutrition