8 research outputs found
Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase
No full textNutritional Improvement and Consumer Perspective of Fish Nuggets with Partial Substitution of Wheat Flour Coating by Fish ( Priacanthus arenatus
No full textInvestigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes
No full textComparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life
No full textImpact of particle size on functional, physicochemical properties and antioxidant activity of cladode powder (Opuntia ficus-indica)
No full textCharacterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties
No full text
