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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

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Effect of the Partial Use of Potato Flour and Enhancers on the Rheological, Nutritional and Cooking Properties of Dried Noodles 部分使用马铃薯粉和增强剂对干面流变学、营养和蒸煮性能的影响
The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing Pub Date : 2022-10-13 DOI: 10.3390/foods2022-13030
Luis Olivera-Montenegro, Angie Condori, R. Ocan, Alejandro Marzano, H. Romero, E. Herrera
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引用次数: 0
Chick’n Fiber: Development of Breading Mix Using Banana (Musa sapientum var. lacatan) Peel as a Good Source of Dietary Fiber 鸡纤维:利用香蕉皮作为膳食纤维的良好来源的面粉混合物的研制
The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing 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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引用次数: 0
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