Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans

Ähnliche Einträge

• Development of maize‐based instant porridge flour formulated using sweet lupine, orange‐fleshed sweet potato, and moringa leaf powder
  von: Tsiyonemariam Nega Dessta, et al.
  Veröffentlicht: (2024)
• Optimization of formulation and processing conditions for the production of functional noodles containing orange‐fleshed sweet potatoes and biofortified beans
  von: Janet Natocho, et al.
  Veröffentlicht: (2024)
• Identification of the instrumental quality and the sensory difference between homemade cooked rice and aseptic‐packaged cooked rice
  von: Sun‐Choung Ahn, et al.
  Veröffentlicht: (2025)
• Analysis of the microbial community structure and characteristic flavor of traditional fermented bean paste
  von: Aiguo Luo, et al.
  Veröffentlicht: (2024)
• Organoleptic characteristics of high‐protein snacks with novel and sustainable ingredients: Cricket flour and carob powder
  von: Reine Khalil, et al.
  Veröffentlicht: (2024)