Effect of Gamma-irradiation on the Physicochemical, Functional, and Antioxidant Properties of Unpigmented Brown Whole Rice Flour

par Bhat, Naseer Ahmad
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)

Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids

par Hamdani, Afshan Mumtaz
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2021)