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Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis
1年前
已完结
Particle Size Distribution and Predicted Lipid Bioaccessibility of Almonds and the Effect of Almond Processing: A Randomised Mastication Study in Healthy Adults
1年前
已完结
Almond okara as a valuable ingredient in biscuit preparation
1年前
已完结
Composition and Functional Effect of Mango (Mangifera indica L.) Almond Flours on Wheat Dough Rheology
1年前
已完结
Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties
1年前
已完结
Almond okara as a valuable ingredient in biscuit preparation
1年前
已完结
Substitution of wheat flour with almond drink dregs-based flour and its effect on cracker quality
1年前
已完结
Valorization of the under-utilized apricot kernels protein based on the rheology and texture properties of dough
1年前
已完结
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