Food Science and Technology Library
HOME
PAGE 29
PAGE 29
Determination of flavonoid and anthocyanin contents, and antioxidant activity of selected Philippine soybean genotypes
Optimization of frying time and temperature for the development of quality chips from varieties of sweet potato
The effects of chitosan biofilm in combination with vinegar, sodium alginate, and carboxymethyl cellulose
Development of breadfruit flour with the addition of gelatine as a potential edible film
Formulation and evaluation of physical, chemical and sensory properties of instant functional beverage powder containing Pathum Thani
«
27
28
29
30
31
»