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Showing 37–48 of 67 results
Physicochemical and functional properties of wheat and rice flour blends and physical and sensory analysis of cakes
Physicochemical and pasting properties of barley/wheat flour blends and the physical, baking and sensory characteristics of cakes
Preservation of cashew apple juice using Aloe vera and hydroxychavicol
Probiotics and immune modulation: reducing risk for cold and flu
Pyrroloquinoline quinone (PQQ): the next essential nutrient and supplement superstar
Rational approach to sequential optimization of antioxidative whey protein hydrolysate production
Sensory analysis of bar samples prepared from mahua (Madhuca longifolia) flower syrup using fuzzy logic
Silymarin: an old remedy with a challenging future?
Technological and quality parameters of reduced-calorie chocolates: a review
The preparation, stability, functionality and food enrichment ability of cinnamon oil-loaded nanoemulsion-based delivery systems: a review
The role of lutein in brain health and function
The soothing effect of menthol, eucalyptol and high-intensity cooling agents
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