51 research outputs found
Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology
A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours
Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes
Evaluating the role of microwave-baking and fennel (Foeniculum vulgare L.)/nigella (Nigella sativa L.) on acrylamide growth and antioxidants potential in biscuits
A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil
EFFECTS of SEMPERFRESH and JONFRESH FRUIT COATINGS ON POSTSTORAGE QUALITY of "SATSUMA" MANDARINS
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