Production Techniques and Some Properties of Traditional Lavas Cheese
Effect of Treatment with Alkaline Hydrogen Peroxide Associated with Extrusion on Color and Hydration Properties of Oat Hulls
Physico-chemical and rheological properties of yoghurt manufactured with ewe's milk and skim milk
Effect of food components and processing parameters on DNA degradation in food
EFFECT OF DRYING AND DESOLVENTIZING ON THE FUNCTIONAL PROPERTIES OF FISH PROTEIN CONCENTRATE (FPC)
Effect of Fermentation on some Chemical and Nutritive Properties of
Chemical and Organoleptic Characterization of Pawpaw and Guava Leathers
Some Functional, Chemical, and Sensory Characteristics of Cactus Pear Rice-Based Extrudates
THE EFFECT OF EXTRUSION CONDITIONS AND CEREAL TYPES ON THE FUNCTIONAL PROPERTIES OF EXTRUDATES AS FERMENTATION MEDIA
Physicochemical and Sensory Properties of Cookies Produced from Cassava /Soyabean / Mango Composite Flours
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