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International Journal of Food Science|February 24, 2016
Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat ReplacersBhawna Chugh, Gurmukh Singh, B K Kumbhar
International Journal of Food Science|February 24, 2016
Survivability of Vibrio cholerae O1 in Cooked Rice, Coffee, and TeaJohn Yew Huat Tang, Bariah Ibrahim Izenty, Ahmad Juanda Nur' Izzati, et al.
International Journal of Food Science|February 24, 2016
Bioactivity of Nonedible Parts of Punica granatum L.: A Potential Source of Functional IngredientsNawraj Rummun, Jhoti Somanah, Srishti Ramsaha, et al.
International Journal of Food Science|February 24, 2016
Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and GelsLesław Juszczak, Dorota Gałkowska, Teresa Witczak, et al.
International Journal of Food Science|February 24, 2016
Determining Food Insecurity: An Application of the Rasch Model with Household Survey Data in UgandaAbraham Owino, Ronald Wesonga, Fabian Nabugoomu
International Journal of Food Science|February 24, 2016
Fruit Leathers: Method of Preparation and Effect of Different Conditions on QualitiesLemuel M Diamante, Xue Bai, Janette Busch
International Journal of Food Science|February 24, 2016
Moisture Sorption Behaviour and Mould Ecology of Trade Garri Sold in South Eastern NigeriaTochukwu Samuel, J Obeta Ugwuanyi
International Journal of Food Science|February 24, 2016
Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle ProteinsAditya S Gokhale, Raymond R Mahoney
International Journal of Food Science|February 24, 2016
Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem StarchRitika Puri, Balmeet Singh Gill, Yogesh Khetra
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