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Results: 1-3 |
Results: 3
MAIZE-SOY-BASED READY-TO-EAT EXTRUDED SNACK FOOD
Authors: ADESINA AA SOWBHAGYA CM BHATTACHARYA S ALI SZ
Citation: Aa. Adesina et al., MAIZE-SOY-BASED READY-TO-EAT EXTRUDED SNACK FOOD, Journal of Food Science and Technology, 35(1), 1998, pp. 40-43
HYDRATION, SWELLING AND SOLUBILITY BEHAVIOR OF RICE IN RELATION TO OTHER PHYSICOCHEMICAL PROPERTIES
Authors: SOWBHAGYA CM RAMESH BS ALI SZ
Citation: Cm. Sowbhagya et al., HYDRATION, SWELLING AND SOLUBILITY BEHAVIOR OF RICE IN RELATION TO OTHER PHYSICOCHEMICAL PROPERTIES, Journal of the Science of Food and Agriculture, 64(1), 1994, pp. 1-7
EFFECT OF PARBOILING AN GRAIN DIMENSIONS OF RICE
Authors: SOWBHAGYA CM ALI SZ RAMESH BS
Citation: Cm. Sowbhagya et al., EFFECT OF PARBOILING AN GRAIN DIMENSIONS OF RICE, Journal of Food Science and Technology, 30(6), 1993, pp. 459-461
Risultati: 1-3 |