✦ LIBER ✦

Analysis of Ingredient Functionality and Formulation Optimization of Pasta Supplemented with Peanut Flour

✍ Scribed by Brandy M. Howard; Yen-Con Hung; Kay McWatters

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Analysis of Ingredient Functionality and

✍ Brandy M. Howard; Yen-Con Hung; S. Kay McWatters 📂 Article 📅 2010 🏛 Institute of Food Technologists 🌐 English ⚖ 671 KB

TEXTURAL CHARACTERISTICS OF PASTA MADE F

✍ C.S. RAINA; S. SINGH; A.S. BAWA; D.C. SAXENA 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 142 KB

Nutritional evaluation of wheat and maiz

✍ Jehangir K. Khalil; M. I. D. Chughtai 📂 Article 📅 1984 🏛 Springer US 🌐 English ⚖ 642 KB

Semolina supplementation with processed

✍ Cristina Martínez-Villaluenga; Alexia Torres; Juana Frias; Concepción Vidal-Valv 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 159 KB

Rheological, functional and nutritional

✍ M.A. Giménez; S.R. Drago; D. De Greef; R.J. Gonzalez; M.O. Lobo; N.C. Samman 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 402 KB

Chemical, biological and sensory evaluat

✍ Alexia Torres; Juana Frias; Marisela Granito; Marisa Guerra; Concepción Vidal-Va 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 152 KB