Results 161 to 170 of about 6,030 (210)

Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By-Product in Plant-Based Burgers. [PDF]

open access: yesFood Sci Nutr
Rebellato AP   +6 more
europepmc   +1 more source

Improved extrusion cooking technique (IECT) induces the formation of starch-lauric acid complexes: Evaluations of structure and properties

open access: gold
Ning Wang   +7 more
openalex   +1 more source

Hypoglycemic activity of food pasta based on amaranth/blue maize obtained by extrusion-cooking process

open access: diamond
Evelia María Milán-Noris   +6 more
openalex   +1 more source

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