Results 231 to 240 of about 175,469 (300)

GENERATION Z CONSUMER PREFERENCES FOR INDONESIAN CUISINE IN SOUTH KOREA (QUANTITATIVE SURVEY ON PREFERENCES OF INDONESIAN CUISINE IN DAEJEON, SOUTH KOREA)

Juliana Juliana, Eva Amalia, Heri Nuryanto   +2 more
openalex   +2 more sources

Culinary medicine course: qualitative assessment of an innovative pedagogical approach. [PDF]

Public Health Nutr
Vivion M, Trottier V, Lucas M.
europepmc   +1 more source

Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries. [PDF]

Foods
Kiciak A, Staśkiewicz-Bartecka W, Kuczka N, Bielaszka A, Tudrej M, Kowalski O, Kardas M.   +6 more
europepmc   +1 more source

Evaluation of irrigated rice strains with grain type for Japanese cuisine in the State of Roraima.

, 2010
A. C. C. Cordeiro, P. H. N. Rangel, R. D. de Medeiros   +2 more
openalex   +1 more source

Impact of omitting Pixian Doubanjiang, Daokou Lajiao, and oil splashing on the flavor profile of water boiled beef. [PDF]

Food Chem X
Yi YW, Zhang H, He L, Hou ZY, Hu JX, Qiao MF, Wu HC.   +6 more
europepmc   +1 more source

Plant-Based Yogurt Using Rice Bran and Grain of Green Rice: Increasing the Protein Content of Raw Materials by Enzymatic Protein Extraction. [PDF]

Foods
Siripan T, Li H, Siriamornpun S.
europepmc   +1 more source

Jehane Benoît 2.0 ou L’art de cuisiner devant sa télévision

, 2010
Pierre Barrette
openalex   +1 more source

Evaluation of Teen Cuisine: An Extension-Based Cooking Program to Increase Self-efficacy in Teens

, 2016
Heather Keyronica Petty
openalex   +1 more source

La Brigade : on cuisine ensemble en direct du salon bien vieillir en Côte-d'Or

, 2016
Claire Sulmont‐Rossé
openalex   +1 more source

La bonne cuisine avec ses bons mots

, 2017
Kilien Stengel
openalex   +1 more source