Effects of Green Banana Flour on Ice Cream’s Physical, Chemical and Sensory Properties
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Detection of Adulterants in Powdered Foods Using Near-Infrared Spectroscopy and Chemometrics: Recent Advances, Challenges, and Future Perspectives. [PDF]
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Bioactive Profile and Rheological Characteristics of Breadfruit (<i>Artocarpus altilis</i>) Pulp Commercial Flour. [PDF]
Słota P, Pejcz E, Harasym J.
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Evaluation of Plant-Based Egg Substitutes in Vegan Muffins: Functional, Structural, and Nutritional Characterization. [PDF]
Topaloğlu Günan K, Yolci Ömeroğlu P.
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Enhancing prebiotic, antioxidant, and nutritional qualities of noodles: A collaborative strategy with foxtail millet and green banana flour. [PDF]
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Effect of Bioprocessing on the Nutritional Composition, Antinutrients, Functional Properties, and Metabolites of Bambara Groundnut and Its Prospective Food Applications: A Review. [PDF]
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Abstract Asian noodles typically have high glycemic index, and an unbalanced diet heavily laden with carbohydrates has been linked to weight gain and obesity. Shirataki noodles from Japan is made from konjac glucomannan (KGM) and water and is ...
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