Development and evaluation of value added roasted maize flour

Báo cáo nghiên cứu nông nghiệp " Selection and development sweet potato varieties with high root quality for food processing in Northern and Central of Vietnam "

9 p | 68 | 5

Retention and evaluation of antioxidant activity of polyphenol extract from mango peel powder as a source of natural phyto-nutrients in biscuits and its shelf life study

13 p | 12 | 1

Development and standardization of fermented health drink from mulberry fruit (Morus nigra)

6 p | 13 | 1

Evaluation of physico-functional, cooking and textural quality characteristics of foxtail millet (Setaria italica) based vermicelli

13 p | 12 | 1

Studies on sensory analysis of preparation of date palm ready to serve (RTS) beverage by using whey and soy protein powder

8 p | 11 | 0