Results 161 to 170 of about 7,639 (213)

The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition. [PDF]

Food Sci Nutr
Fetriyuna F, Salma AN, Harlina PW, Yarlina VP, Purwestri RC.   +4 more
europepmc   +1 more source

Harnessing underutilized food crops for sustainable extruded snack production: a scoping review. [PDF]

Front Nutr
Sam FE, Achaglinkame S, Amagloh FK, Aryee ANA.   +3 more
europepmc   +1 more source

Perceptions of African Migrant Women Regarding Food Consumption During Pregnancy and the Postpartum Period in Australia: A Qualitative Study. [PDF]

J Hum Nutr Diet
Olajide BR, van der Pligt P, Vasilevski V, McKay FH.   +3 more
europepmc   +1 more source

Economic performance of introduced cassava processing technologies in coastal regions, Tanzania. [PDF]

Sci Rep
Theodory M.
europepmc   +1 more source

Calcium Intake and Food Sources Among Children, Adolescents and Women in Madagascar: Results from a Nationally Representative Survey. [PDF]

Nutrients
Ravaoarisoa L, Galetti V, Rakotovao R, Wirth JP, El-Mallah C, Rohner F, Joyeux M, Randrenarizo N, Annan Z, Razanatsila MAA, Randriarivony JSN, Raveloson ZN, Wegmüller R.   +12 more
europepmc   +1 more source

Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality. [PDF]

Food Sci Nutr
Worku LA, Bachheti RK, Rana V, Joshi G, Bachheti A, Pandey DP.   +5 more
europepmc   +1 more source

Effects of carbohydrate sources on the physical quality of extrudate and their subsequent effects on feed intake, digestion and gut microbiota in spotted seabass (<i>Lateolabrax maculatus</i>). [PDF]

Anim Nutr
Xing S, Wierenga PA, Liang X, Wang H, Yan Y, Kokou F, Schrama JW, Xue M.   +7 more
europepmc   +1 more source

Consumer Characterization of Commercial Gluten-Free Crackers Through Rapid Methods and Its Comparison to Descriptive Panel Data. [PDF]

Foods
Brar J, Kumar R, Talavera MJ.
europepmc   +1 more source

Bacterial community dynamics in spontaneously fermented Ghanaian cereals, legumes, root, tuber and plantain flours. [PDF]

BMC Microbiol
Atuna RA, Akabanda F, Bletz S, Scherff N, Makurat J, Bordewick-Dell U, Lamping M, Ritter G, Mellmann A, Amagloh FK.   +9 more
europepmc   +1 more source

Agroecological transition or <i>agroecological repossession</i>? Resurgence of traditional food culture in the Tremembé da Barra do Mundaú. [PDF]

AlterNative (Nga Pae Maramatanga (Organ))
Tremembé L, Tremembé M, Bowness E.
europepmc   +1 more source