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1
المصدر: Journal of Food Science. 88:1004-1018
مصطلحات موضوعية: Food Science
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2
المصدر: Journal of Food Measurement and Characterization, 17(2), 1735-1747
Journal of Food Measurement and Characterization 17 (2023) 2مصطلحات موضوعية: Physicochemical, Food Quality and Design, Phenolic profile, General Chemical Engineering, Safety, Risk, Reliability and Quality, Bio-compounds, Industrial and Manufacturing Engineering, Antioxidants, Instant tea, Food Science, VLAG
وصف الملف: application/octet-stream; application/pdf
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المؤلفون: Nneka Nkechi Uchegbu, Temitope Omolayo Fasuan, Kunle Oni
المصدر: Journal of Food Measurement and Characterization. 17:385-407
مصطلحات موضوعية: General Chemical Engineering, Safety, Risk, Reliability and Quality, Industrial and Manufacturing Engineering, Food Science
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المؤلفون: Temitope Omolayo Fasuan, Kunle Oni, Nneka Nkechi Uchegbu, Titilope Modupe Olagunju, Adefisola Bola Adepeju
المصدر: Journal of Food Measurement and Characterization.
مصطلحات موضوعية: General Chemical Engineering, Safety, Risk, Reliability and Quality, Industrial and Manufacturing Engineering, Food Science
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المصدر: Asian Food Science Journal. :80-91
مصطلحات موضوعية: Environmental Engineering, Environmental science, Food science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::85f6a24c7ba99968edd70b8d867eced6
https://doi.org/10.9734/afsj/2021/v20i230271 -
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المؤلفون: Temitope Omolayo Fasuan, Chidubem Theresa Chukwu, Nneka Nkechi Uchegbu, Titilope Modupe Olagunju, Kenneth Chigozie Asadu, Mabel Chidinma Nwachukwu
المصدر: Journal of Food Processing and Preservation. 46
مصطلحات موضوعية: General Chemical Engineering, General Chemistry, Food Science
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المؤلفون: Temitope Omolayo Fasuan, Nneka Nkechi Uchegbu, Titilope Modupe Olagunju, Oyenike Olubunmi Falola
المصدر: Food Bioscience. 45:101506
مصطلحات موضوعية: Biochemistry, Food Science
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المصدر: Legume Science, Vol 2, Iss 1, Pp n/a-n/a (2020)
مصطلحات موضوعية: extrusion, sensory acceptability, food and beverages, Plant culture, Extrusion, Plant Science, Food science, underutilized, Biology, protein, Food Science, SB1-1110