Showing results (121-130 of 6,123) with videos related to
Sort By:
Pageof 613
Journal of Food Science and Technology|November 26, 2015
Quality evaluation of little millet (Panicum miliare) incorporated functional breadMamata Mannuramath, Nirmala Yenagi, Valerie OrsatJournal of Food Science and Technology|November 26, 2015
Hydration kinetics and physical properties of split chickpea as affected by soaking temperature and timeSaeed Johnny, Seyed M A Razavi, Diako KhodaeiJournal of Food Science and Technology|November 26, 2015
Effect of ball milling energy on rheological and thermal properties of amaranth flourDiego F Roa, Rosa I Baeza, Marcela P TolabaJournal of Food Science and Technology|November 26, 2015
Effect of additives and steaming on quality of air dried noodlesAbhijeet Arun Gatade, Akshaya Kumar SahooJournal of Food Science and Technology|November 26, 2015
Dielectric properties of cereals at frequencies useful for processes with microwave heatingRichard Torrealba-Meléndez, María Elena Sosa-Morales, José Luis Olvera-Cervantes, et al.Journal of Food Science and Technology|October 21, 2017
Atta (whole wheat flour) with multi-wholegrains: flour characterization, nutritional profiling and evaluation of chapati making qualitySayali Pande, S D Sakhare, M G Bhosale, et al.Journal of Food Science and Technology|October 21, 2017
Synthesis, characteristics and evaluation of antioxidant activity of [1-(tannin-ether)-ethyl]stearateKang Zhang, Xiaohua Zhang, Yan Li, et al.Journal of Food Science and Technology|October 21, 2017
Adherence potential of indigenous lactic acid bacterial isolates obtained from fermented foods of Western Himalayas to intestinal epithelial Caco-2 and HT-29 cell linesSakshi Sharma, Sarbjit Singh KanwarJournal of Food Science and Technology|October 21, 2017
Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storageA Noorlaila, H Nor Hasanah, A Yusoff, et al.Journal of Food Science and Technology|October 21, 2017
Changes in functional properties and in vitro bioaccessibilities of β-carotene and lutein after extrusion processingMelda Ortak, Cagla Caltinoglu, Ilkay Sensoy, et al.Pageof 613