Preparation and Characterization of Bigels from Psyllium Husk Seed Hydrogel-Beeswax Oleogel: As a Fat Replacer in Cakes. [PDF]
ACS OmegaAkcicek A, Gultekin F, Karasu S.
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The Quality Characteristics of Gluten-Free Cake Produced from Maize Starch, Chia and Lentil Flours. [PDF]
Plant Foods Hum NutrKılıç A, Boz H.
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Intercultural Dialogue Begins at the Dining Table: A Unilateral Kosovo Perspective on Turkish-Kosovar Fusion Cuisine. [PDF]
FoodsUçuk C, Çevik Ç, Arman O, Spence C.
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From catwalk to kitchen: A qualitative study of luxury fashion companies' diversification into hospitality and restaurant sector. [PDF]
PLoS OneLuongo S +3 more
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Chefs' Attitudes and Sensory Analysis of Invasive Crayfish (<i>Faxonius limosus</i>) Meat: Psychological and Culinary Aspects. [PDF]
FoodsPaunić M +6 more
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Pathways to bioeconomy development: A multi-regional perspective from Europe. [PDF]
AmbioBriers S +13 more
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Valorization of Sour Cherry Seeds in Beef Meatballs: Effect on Quality, Lipid Oxidation, Texture Profile, Acrylamide Formation and Antioxidant Activity. [PDF]
FoodsSavaş A, Kavrut E, Engin T.
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High-Throughput Determination of 210 Pesticide Residues in Gherkins by QuEChERS Coupled with LC-MS/MS and GC-MS/MS. [PDF]
MoleculesKeklik M +5 more
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Flaxseed Mucilage as a Functional Egg Replacer in the Preparation of Mayonnaise: Stability, Physicochemical, and Sensory Properties. [PDF]
J Food SciYaver E, Güneş E, Adıyaman N.
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