Influence of the supplementation of macadamia oil cake powder on nutritional and sensory qualities of bread

Tài liệu liên quan:

• Ebook Hydrogen molecular biology and medicine

  122 trang 18 0 0

• Development and quality evaluation of dahi fortified with beta carotene rich sweet potato juice variety bhu-sona

  5 trang 18 0 0

• Process optimization and shelf-life evaluation of retort processed shelf stable ready to eat rice pulav

  17 trang 16 0 0

• Effects of turmeric powder on dough quality and bread quality

  6 trang 15 0 0

• Development of the process for whey based pineapple beverage

  17 trang 14 0 0

• Physical, thermal, and mechanical properties of calcium aluminate cement-based refractory concrete at elevated temperature

  15 trang 13 0 0

• Isolation of some yeast strains from natural sources has a powerful programming application forbreakproduction

  6 trang 12 0 0

• Nutritional quality of commercially available unbranded cereal snacks consumed by school children

  10 trang 9 0 0

• Effect of oleoresin heat treatment on mechanical and physical properties of the bamboo Thyrsostachys siamensis

  10 trang 9 0 0

• Effect of storage conditions on the nutritional quality of protein fortified jackfruit jam

  7 trang 8 0 0