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Srilakshmi
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Food science |
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Endres
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Soy protein products: characteristics, nutritional aspects, and utilization |
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Chemical composition, functional properties and performance of soybean and wheat flour blends in instant fried noodles |
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Tretyakova et al.
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Innovative approach to combined healthy food |
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一种香肠及其制备方法
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Uses of soybean: products and preparation. |
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Proximate and sensory properties of moi-moi developed from cowpea and avocado pear seed flour blends |
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Study of the drying process of the purple-fleshed sweet potato (Ipomoea batatas (L.) Lam) in spouted bed |
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Meat extender and process of making the same
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(enrdf_load_stackoverflow)
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A snack product and method for preparing same
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Vegetable-food compound.
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(ru)
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Пищевая эмульсионная паста и способ ее получения
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Экструдированный пищевой продукт
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Preparation of beef burger supplemented with quinoa seeds powder as healthy food |
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Способ улучшения аромата рыбных продуктов
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physicochemical and biological evaluation of beef burger partially substituted with powdered quinoa seed instead of animal fat |
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Ory et al.
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Peanut and cottonseed proteins for food uses |
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(ru)
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Способ приготовления безглютенового соуса основного белого
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Edible soybean koji having no off-flavor and process for producing the same
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John et al.
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Nutrition and dietetics |