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International Journal of Food Science|July 20, 2022
Development of High Dietary Fibre-Enriched Cupcake Using Pomegranate Peel PowderMohamed Gadallah, Zeinab Shabib, Taghreed El-HazmiInternational Journal of Food Science|April 2, 2016
Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying TechniquesP T Akonor, H Ofori, N T Dziedzoave, et al.International Journal of Food Science|February 24, 2016
Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic HydrolysisMaira Rubi Segura Campos, Fanny Peralta González, Luis Chel Guerrero, et al.International Journal of Food Science|February 24, 2016
Effect of Cholesterol Removal Processing Using β -Cyclodextrin on Main Components of MilkA M Maskooki, S H R Beheshti, S Valibeigi, et al.International Journal of Food Science|February 24, 2016
Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White TeasShelly Coe, Ann Fraser, Lisa RyanInternational Journal of Food Science|February 24, 2016
Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component AnalysisAnurag Singh, H K Sharma, Sanjay Kumar, et al.International Journal of Food Science|February 24, 2016
Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch SyrupBrunson Dominque, Peter N Gichuhi, Vijay Rangari, et al.International Journal of Food Science|February 24, 2016
Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread TypesMaria Eduardo, Ulf Svanberg, Jorge Oliveira, et al.International Journal of Food Science|February 24, 2016
Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef PattiesIulia Movileanu, Máryuri T Núñez de González, Brian Hafley, et al.International Journal of Food Science|February 24, 2016
Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality CharacteristicsB Dhiraj, P PrabhasankarPageof 85