Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Projective Mapping and Product Positioning of Deep Fat Fried Snack"
written by Ramasamy Ravi, Vivek Kumar Singh, Maya Prakash,
published by Food and Nutrition Sciences, Vol.2 No.6, 2011
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Extrusion processing: The effect on nutrients and based products
2019
[2] Quality evaluation based on color grading: quality discrimination of the Chinese medicine Corni Fructus by an E-eye
2019
[3] Study on Preparation of Traditional Multi Grain Chakli
2017
[4] Soy fortification in instant mangodi mix
Thesis, 2016
[5] DESIGN AND DEVELOPMENT OF JALEBI MAKING MACHINE
Thesis, 2015
[6] Sensory Characterisation and Consumer Preferences of Cooked Australian Desi Chickpeas
2015
[7] Comparative quality evaluation of commercial extruded snacks
Wudpecker Journal of Food Technology, 2015
[8] EFFECT OF FRYING TEMPERATURE AND RATIO OF COCCINIA GRANDIS POWDER ON NUTRITIONAL AND ANTIOXIDANT PROPERTIES OF FRIED INDIAN SNACK FOOD.
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2015
[9] 啤酒風味分析與情境搭配研究
高雄餐旅大學餐飲創新研發碩士學位學程學位論文, 2014
[10] Development of Pea (Pisum sativum L.) and Chickpea (Cicer arietinum L.) Snacks using Different Cooking Methods
University of Mauritius Research Journal, 2014
[11] Documentation of chakli recipes and evaluation of commercial chakli for physico-chemical and sensory attributes
Karnataka Journal of Agricultural Sciences, 2014
[12] Quality Mapping and Positioning of Sev–A Deep Fat Fried Snack
International Journal of Food Properties, 2014
[13] DESIGN AND DEVELOPMENT OF BOONDI MAKING MACHINE
2014
[14] SNACK BAR RENDAH FOSFOR DAN PROTEIN BERBASIS PRODUK OLAHAN BERAS
Journal of Nutrition College, 2013
[15] Emergence of Packaged Nutritional Snacks in India
Proceedings of National Seminar, 2013
[16] Physico-chemical properties, and water and oil uptake characteristics of novel, soy-based snacks processed using extrusion
2012
[17] PHYSICO-CHEMICAL AND SENSORY EVALUATION OF COMMERCIAL CHAKLI AND DEVELOPMENT OF LITTLE MILLET (Panicum sumatrense) CHAKLI
Thesis, 2012
[18] Preparation of microwave processed oil‐free potato snacks with assorted natural flavors: Application of advanced chemometrics
Free SCIRP Newsletters
Copyright © 2006-2022 Scientific Research Publishing Inc. All Rights Reserved.
Top