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1 Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review [期刊论文]

来源：Journal of Food Processing , 2016

作者:Ritika Puri, Amarjeet Kaur, Akanksha Pahwa

使用许可:CC BY

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2 Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages [期刊论文]

来源：Journal of Food Processing , 2016

作者:Margaret M. M. Wanyoike, Joseph M. Wambui, Edward G. Karuri

使用许可:CC BY

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3 Changes in Characteristics of Kithul (Caryota urens) Flour Prepared by Different Modification Techniques [期刊论文]

来源：Journal of Food Processing , 2016

作者:J. A. A. C. Wijesinghe, I. Wickramasinghe, K. H. Saranandha

使用许可:CC BY

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4 Amino Acid Profiles, Total Nitrogen Contents, and Computed-Protein Efficiency Ratios of Manihot esculenta Root and Dioscorea rotundata Tuber Peels [期刊论文]

来源：Journal of Food Processing , 2016

作者:Odinakachi Stella Monago;Chiedozie Onyejiaka Ibegbulem;Paul Chidoka Chikezie;等

使用许可:CC BY

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5 Temperature Distribution Pattern of Brassica chinensis during Vacuum Cooling [期刊论文]

来源：Journal of Food Processing , 2016

作者:Ganesh K.Jaganathan, Xiao-yan Song, Bao-lin Liu

使用许可:CC BY

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6 Formulation Optimization and Evaluation of Probiotic Lactobacillus sporogenes-Loaded Sodium Alginate with Carboxymethyl Cellulose Mucoadhesive Beads Using Design Expert Software [期刊论文]

来源：Journal of Food Processing , 2016

作者:Dushyant A. Shah, Himanshu K. Solanki

使用许可:CC BY

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