A
-
Air classification
Air Classification: Eco-Friendly Separation Technique in Food Technology- An Article [Volume 19, Issue 1, 2022, Pages 10-14]
C
-
Chemical composition
Preparation and Evaluation of Novel Nutritious Fish Snacks Using Sand Smelt (Atherina boyeri) Fish [Volume 19, Issue 2, 2022, Pages 15-26]
E
-
ET-SRC
The Rheological Properties and Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian Wheat Flour [Volume 19, Issue 2, 2022, Pages 3-14]
L
-
LA-SRC
The Rheological Properties and Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian Wheat Flour [Volume 19, Issue 2, 2022, Pages 3-14]
-
Lemon peels
Peels of Some Citrus Fruits As Source of Antioxidants for Use with Different Vegetable Oils [Volume 19, Issue 2, 2022, Pages 27-35]
O
-
O/W emulsion
Air Classification: Eco-Friendly Separation Technique in Food Technology- An Article [Volume 19, Issue 1, 2022, Pages 10-14]
Q
-
Quality
Shockwave an Emerging Technology for Improving Processed Foods Quality: Mini Overview [Volume 19, Issue 1, 2022, Pages 2-9]
R
-
Rheological properties
The Rheological Properties and Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian Wheat Flour [Volume 19, Issue 2, 2022, Pages 3-14]
S
-
Sand smelt fish
Preparation and Evaluation of Novel Nutritious Fish Snacks Using Sand Smelt (Atherina boyeri) Fish [Volume 19, Issue 2, 2022, Pages 15-26]
-
SC-SRC and WA-SRC
The Rheological Properties and Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian Wheat Flour [Volume 19, Issue 2, 2022, Pages 3-14]
-
Shockwave
Shockwave an Emerging Technology for Improving Processed Foods Quality: Mini Overview [Volume 19, Issue 1, 2022, Pages 2-9]
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