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| Effect of soy flour, rice flour and semolina supplementation on the textural and sensory properties of dough and a deep-fried product | | Journal of food processing and preservation |
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| Physical and sensory characteristics of fried cowpea (Vigna unguiculata L. Walp) | | Journal of food quality |
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| Bread making of durum wheat with chickpea sourdough or compressed baker's yeast | | Journal of food quality |
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| Effect of lactic acid fermentation of cassava on functional and sensory characteristics of fufu flour | | Journal of food processing and preservation |
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| Effects of C:N ratio and substrate integration on periphyton biomass, microbial dynamics and growth of Penaeus monodon juveniles | | Aquaculture international |
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| Some textural, sensory and nutritional properties of expanded snack food wafers made from corn, lentil and other ingredients | | Journal of texture studies |
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| Extrusion parameters and consumer acceptability of a peanut-based meat analogue | | International journal of food science and technology |
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| Effect of soy flour addition and heat‐processing method on nutritional quality and consumer acceptability of cassava complementary porridges | | Journal of the science of food and agriculture |
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| Past and future of cereal grains as food for health | | Trends in food science and technology |
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| Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour | | International journal of food science and technology |
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| Ingestive behavior of pastured crossbred dairy cows offered different supplement types | | Tropical plant biology |
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| Quality characteristics and storage stability of baked and fried chicken nuggets formulated with wheat and rice flour | | Journal of food quality |
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| The effect of pea (Pisum sativum L.)‐originated asparaginase on acrylamide formation in certain bread types | | International journal of food science and technology |
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| Quantification of lupine (Lupinus angustifolius) in wheat flour using real-time PCR and an internal standard material | | European food research and technology |
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| Sensory and physical properties of muffins made with waxy whole wheat flour | | Journal of food quality |
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| Physical and sensory characteristics of cookies prepared with flaxseed flour | | Journal of the science of food and agriculture |
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| Effect of Soybean 7S Protein Fractions, Obtained from Germinated and Nongerminated Seeds, on Dough Rheological Properties and Bread Quality | | Food and bioprocess technology |
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| Cross-cultural comparison of acceptance of soy-based extruded snack foods by U.S. and Indian consumers | | Journal of sensory studies |
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| Inhibition of staling in chapati (indian unleavened flat bread) | | Journal of food processing and preservation |
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| Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough | | Journal of food engineering |
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| Effect of fermentation substrates on enzyme production and degradation of oligosaccharides in pinto bean flour as affected by particle size | | Journal of food processing and preservation |
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| Nutritional status and dietary habits in Parkinson’s disease patients in Ghana | | Nutrition |
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| Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend | | International journal of food science and technology |
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| Post-migration food habits of sub-Saharan African migrants in Victoria: A cross-sectional study | | Nutrition and dietetics |
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| Effect of phosphate salts on the Korean non-fried instant noodle quality | | Journal of cereal science |
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| Physical quality characteristics and sensory evaluation of cookies made with added defatted maize germ flour | | Journal of food quality |
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| Effect of Hydroxypropyl Methylcellulose on Rheological Properties, Coating Pickup, and Oil Content of Rice Flour-Based Batters | | Food and bioprocess technology |
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| Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat | | Journal of cereal science |
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| Blood serum fatty acid patterns of adolescent boys as influenced by source of dietary fat: corn oil/butter oil, safflower oil/beef tallow | | Journal of food science |
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| Effect of chickpea, broad bean, or isolated soy protein additions on the physicochemical and sensory properties of biscuits | | Journal of food science |
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| Consumers of organic foods--value segments and liking of bread | | Food quality and preference |
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| Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits | | Journal of food engineering |
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| Acceptance and Purchase Intent of US Consumers for Nonwheat Rice Butter Cakes | | Journal of food science |
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| Consumer-Based Optimization of a Third-Generation Product Made from Peanut and Rice Flour | | Journal of food science |
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| Consumer acceptability and sensory evaluation of a fermented cassava product (Nigerian fufu) | | Journal of the science of food and agriculture |
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| Consumer Acceptance of an Extruded Soy-Based High-Protein Breakfast Cereal | | Journal of food science |
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| Thermal treatments to partially pre-cook and improve the shelf-life of whole pearl millet flour | | Journal of the science of food and agriculture |
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| Consumer acceptance of provitamin A-biofortified maize in Maputo, Mozambique | | Food policy |
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| Puffing of Okara/Rice Blends Using a Rice Cake Machine | | Journal of food science |
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