The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health&mdash;A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing

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The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health&mdash;A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing - 最新文献

Effect of the Partial Use of Potato Flour and Enhancers on the Rheological, Nutritional and Cooking Properties of Dried Noodles

Pub Date : 2022-10-13 DOI: 10.3390/foods2022-13030 Luis Olivera-Montenegro, Angie Condori, R. Ocan, Alejandro Marzano, H. Romero, E. Herrera

Chick’n Fiber: Development of Breading Mix Using Banana (Musa sapientum var. lacatan) Peel as a Good Source of Dietary Fiber

Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12921 Jayvee Clemor, Shaila Mari Deloso, A. C. De Vera, Crizia Angeli Sulatra, Jasmine Uy, Daniel Salunga, Florimae E. Paimalan, Ailyn Mae Kuan-Del Rio

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The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health&amp;mdash;A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing

The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health&amp;mdash;A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing - 最新文献

Effect of the Partial Use of Potato Flour and Enhancers on the Rheological, Nutritional and Cooking Properties of Dried Noodles

Chick’n Fiber: Development of Breading Mix Using Banana (Musa sapientum var. lacatan) Peel as a Good Source of Dietary Fiber

The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing

The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing - 最新文献