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1دورية أكاديمية
المؤلفون: Haiqin Lu, Liyun Guo, Lichao Zhang, Caifeng Xie, Wen Li, Bi Gu, Kai Li
المصدر: Food Science & Nutrition, Vol 8, Iss 1, Pp 521-533 (2020)
مصطلحات موضوعية: cassava flour, gluten‐free short biscuits, inulin, xanthan gum, Nutrition. Foods and food supply, TX341-641
وصف الملف: electronic resource
Relation: https://doaj.org/toc/2048-7177
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2
المؤلفون: Eduardo, Maria, Svanberg, Ulf, Ahrné, Lilia
المصدر: Food Science & Nutrition. 4(4):636-644
مصطلحات موضوعية: Baking improvers, bread quality, Cassava flour, starch retrogradation, storage
وصف الملف: electronic
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3دورية أكاديمية
المؤلفون: Tambo Tene, Stephano, Klang, Julie Mathilde, Ndomou Houketchang, Serge Cyrille, Teboukeu Boungo, Gires, Womeni, Hilaire Macaire
المصدر: Food Science & Nutrition; Apr2019, Vol. 7 Issue 4, p1190-1206, 17p
مصطلحات موضوعية: SWEET potatoes, RICE flour, NUTRITION, AMYLASES, CASSAVA flour, PHYSIOLOGICAL effects of food
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4دورية أكاديمية
المؤلفون: Akonor, Paa T., Dziedzoave, Nanam T., Buckman, Evelyn S., Mireku Essel, Edna, Lavoe, Francis, Tomlins, Keith I.
المصدر: Food Science & Nutrition; May2017, Vol. 5 Issue 3, p564-569, 6p
مصطلحات موضوعية: CASSAVA flour, CRACKERS, SENSORY evaluation, CONSUMERS, SNACK foods
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5دورية أكاديمية
المؤلفون: Omidiran, Adebukola T., Sobukola, Olajide P., Sanni, Ajoke, Adebowale, Abdul‐Rasaq A., Obadina, Olusegun A., Sanni, Lateef O., Tomlins, Keith, Wolfgang, Tosch
المصدر: Food Science & Nutrition; Jan2016, Vol. 4 Issue 1, p80-88, 12p
مصطلحات موضوعية: FRIED food, SNACK foods, CASSAVA flour, WHEAT, SENSORY evaluation, FOOD texture, FOOD quality
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6دورية أكاديمية
المؤلفون: N'Guessan, Florent K., Coulibaly, Hermann W., Alloue‐Boraud, Mireille W. A., Cot, Marlène, Djè, Koffi Marcellin
المصدر: Food Science & Nutrition; Jan2016, Vol. 4 Issue 1, p34-41, 8p
مصطلحات موضوعية: BEER analysis, FREEZE-dried foods, YEAST culture, SORGHUM products, CASSAVA flour, CELL survival, SUCROSE
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7دورية أكاديمية
المؤلفون: Bamidele, Oluwaseun P., Fasogbon, Mofoluwaso B., Oladiran, Dolapo A., Akande, Ebunoluwa O.
المصدر: Food Science & Nutrition; Nov2015, Vol. 3 Issue 6, p597-603, 7p
مصطلحات موضوعية: CASSAVA flour, COMPOSITION of cassava, COMPOSITION of plant roots, TARO, TUBERS, MOISTURE content of food
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8Nutritional and sensory properties: Snack food made from high‐quality cassava flour and legume blend
المصدر: Food Science & Nutrition
Food Science & Nutrition, 5(3):805-811مصطلحات موضوعية: 0301 basic medicine, 030109 nutrition & dietetics, Food industry, biology, business.industry, Wheat flour, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Snack food, snack foods, cassava flour, consumer acceptance, antinutrients, 03 medical and health sciences, Ingredient, 0404 agricultural biotechnology, Medicine, Food science, business, Antinutrients, Aroma, Legume, Food Science, Original Research
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9Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder
المؤلفون: Keith I. Tomlins, Edna Mireku Essel, Francis Lavoe, Nanam Tay Dziedzoave, Paa Toah Akonor, Evelyn S. Buckman
المصدر: Food Science & Nutrition, 5(3):564-569
Food Science and Nutrition
Food Science & Nutritionمصطلحات موضوعية: 0301 basic medicine, Taste, crackers, S1, sensory evaluation, Starch, media_common.quotation_subject, Sensory system, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Cassava flour, Preference testing, Quality (business), Food science, Original Research, Mathematics, media_common, mixture design, 030109 nutrition & dietetics, food and beverages, Mixture regression, 04 agricultural and veterinary sciences, 040401 food science, Cassava flout, optimization, chemistry, Prawn, Food Science
وصف الملف: application/pdf
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10
المؤلفون: Maria Eduardo, Lilia Ahrné, Ulf Svanberg
المصدر: Food Science & Nutrition
Eduardo, M, Svanberg, U & Ahrné, L 2016, ' Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage ', Food Science and Nutrition, vol. 4, no. 4, pp. 636-644 . https://doi.org/10.1002/fsn3.326مصطلحات موضوعية: food.ingredient, Pectin, Composite number, 04 agricultural and veterinary sciences, Baking improvers, bread quality, Shelf life, 040401 food science, Lecithin, Diacetyl, storage, starch retrogradation, chemistry.chemical_compound, 0404 agricultural biotechnology, food, chemistry, Amylopectin, Food Engineering, Tartaric acid, Cassava flour, DATEM, Food science, Livsmedelsteknik, Original Research, Food Science
وصف الملف: application/pdf