Development and Optimization of Instant Cassava-Soybean Composite Porridge as a Nutrient-Enhanced Complementary Food for Children Aged 6-59 Months. [PDF]
Food Sci NutrMugabi R, Arinaitwe CB, Mukisa IM.
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Effects of Isolated Pea Protein on Extrusion-Induced Gelation and Gel-like Network Formation in Low-Moisture Meat Analog Systems. [PDF]
GelsChoi HW +5 more
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Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications. [PDF]
Antioxidants (Basel)Hwang YH +6 more
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Development of ambient-stable fish cake snacks: effects of extrusion-retort parameters on physical and microbial properties. [PDF]
Food Sci BiotechnolKim M, Kim YM.
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In Vitro Monitoring of Taste Compound Release During Chewing According to Process-Related Parameters of the Food. [PDF]
J Texture StudMonod R +10 more
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Harnessing underutilized food crops for sustainable extruded snack production: a scoping review. [PDF]
Front NutrSam FE +3 more
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Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition. [PDF]
FoodsLin SD.
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Increasing the Acceptability of Insect-Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption. [PDF]
Compr Rev Food Sci Food SafSuarez JMA, Liceaga AM.
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Application of a D-Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products. [PDF]
J Food SciOufighou A +9 more
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