Effect of Oregano Herb on Dough Rheology and Bread Quality Journal title: International Journal of Food Science, Nutrition and Dietetics (IJFS) Authors: Gurpreet K Dhillon Subject(s):
EFFECT OF GARIFICATION (ROASTING) DURATION ON THE QUALITY CHARACTERISTICS OF CASSAVA GARI Journal title: Annals. Food Science and Technology Authors: Stephen Olanrewaju Arinola Subject(s):
Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein Journal title: Food Research Authors: B.T. Hidayat, A. Wea, N. Andriati Subject(s): Agricultural Science, Nutrition and Metabolism, Food Science & Technology
Physical, Functional and Sensory Properties of Foam Mat Dehydrated Whole Egg Powder Journal title: Journal of Scientific Research and Reports Authors: C. O. Orishagbemi, I. B. Ichado, M. E. Sanda Subject(s):
Assessment of Some Chemical and Physicochemical Properties of Gari and Pupuru Produced from Different Varieties of Cassava Journal title: Haya: The Saudi Journal of Life Sciences Authors: Adejuyitan JA, Olanipekun BF, Olaniyan SA, Oyedokun RI, Oyero GO Subject(s):
Effect of the modified silica on the conductivity and sensory properties of polyaniline nanocomposites Journal title: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Гжицького Authors: Yu.Yu. Horbenko, B.R. Tsizh, O.I. Aksimentyeva, I.B. Olenych, V.M. Bogatyrev, M.R. Dzeryn Subject(s):