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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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CN1094913A
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含二十二碳六烯酸的微藻食物原料及其食品和生产方法
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식물성 단백질을 주재로 한 식품의 제조방법
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Akubor et al.
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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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Raghuvanshi et al.
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Uses of soybean: products and preparation. |
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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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Emelike et al.
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Proximate and sensory properties of moi-moi developed from cowpea and avocado pear seed flour blends |
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Meat extender and process of making the same
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KR20220008419A
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비린취를 제거한 대두를 이용한 식물성 고기의 제조방법 및 이에 의해 제조된 식물성 고기
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SU234860A1
(enEXAMPLES)
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KR102517808B1
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EP0654223B1
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A snack product and method for preparing same
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KR20220160960A
(ko)
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굼벵이가 함유된 쌀국수 제조 방법 및 이에 의해 제조된 간편 쌀국수
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US670283A
(en)
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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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(ru)
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Экструдированный пищевой продукт
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RU2184467C1
(ru)
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Способ улучшения аромата рыбных продуктов
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O ELKatry et al.
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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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RU2707791C1
(ru)
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Способ приготовления безглютенового соуса основного белого
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EP0218967A1
(en)
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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 |