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[1]
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DEVELOPMENT OF PROTEIN-RICH FOOD PRODUCTS FROM BROWN RICE, SOYBEAN AND SESAME SEEDS IN VIETNAM
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Tạp chí Dinh …,
2024 |
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[2]
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بررسی اثر کینوای فراوری شده بر ویژگیهای فیزیکوشیمیایی و حسی قالب غذایی فشرده.
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Journal of Food …,
2023 |
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[3]
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بررسی اثر کینوای فراوری شده بر ویژگیهای فیزیکوشیمیایی و حسی قالب غذایی فشرده
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مجله علوم و صنایع غذایی …,
2023 |
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[4]
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Physicochemical characteristics, antioxidant potential, and shelf stability of developed roselle–fig fruit bar
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Food Science & …,
2023 |
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[5]
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Physicochemical, microbial and sensory properties of wild carob bar: A shelf-life study
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International Journal of …,
2023 |
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[6]
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Elaboration of an energy bar from quinoa pop with oats, honey, and nuts
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Journal of Namibian …,
2023 |
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[7]
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Shelf life based studies of millet-fortified fruit-based antidiabetic snack bars
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2023 |
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[8]
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Investigation the effect of processed quinoa on physicochemical and sensory characteristics of compact food bar
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Iranian Journal of Food …,
2023 |
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[9]
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Physicochemical and nutritional characteristics of nutrition bar fortified with cowpea protein
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Journal of Food …,
2022 |
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[10]
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Effect of Storage on Quality of Spirulina Snack Bars
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International Journal of Advanced …,
2021 |
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[11]
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Quinoa bar a novel food: A review
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2021 |
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[12]
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Raf ömrü uzun lüpen unu üretimi ve besinsel-fonksiyonel özellikleri geliştirilmiş makarna ve ekmek üretiminde kullanımı
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2021 |
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[13]
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Nghiên cứu thanh hạt ăn liền bổ sung hạt chanh dây= Research of instant nut bars supplemented with passion fruit seed
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2021 |
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[14]
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Nghiên cứu thanh hạt ăn liền bổ sung hạt chanh dây
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Tạp chí Khoa học Trường Đại học Cần …,
2021 |
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[15]
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Chia seed-based nutri bar
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Current Science,
2020 |
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[16]
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Formulation, development and sensory acceptability of high calorie snack bars
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2020 |
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[17]
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Chia seed-based nutri bar: optimization, analysis and shelf life
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2020 |
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[18]
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Sensory, Physico-Chemical, Textural and Microbial Changes in Milk Protein Concentrate and Cereal Based Energy Bar during Storage
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2020 |
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[19]
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Chia seed-based nutri bar: optimization, analysis and shelf life.
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2020 |
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[20]
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Evaluación de leche saborizada con cañihua (Chenopodium pallidicaule) mediante Rate-All-That-Apply (RATA) y análisis por conjunto con redes sociales.
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2019 |
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[21]
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Studies on Formulation and Preparation of Banana Peel Powder Bar Incorporated with Psyllium Husk
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Journal of Food Science & Technology,
2019 |
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[22]
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Chia seed based nutri bar: optimization, analysis and shelf life
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CURRENT SCIENCE,
2019 |
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