نمایش نتایج جستجو برای
کلمات کلیدی: Snack
موارد یافت شده: 7
1 - Texture–acoustic, structural, and functional analysis of whole soy flour–corn extruded snacks under alkaline treatment (چکیده)2 - Evaluation of macrostructural, functional and color characteristics of high fiber extruded snack enriched with fresh cauliflower (چکیده)
3 - Optimization of decontamination conditions for Aspergillus flavus inoculated to military rations snack and physicochemical properties with atmospheric cold plasma (چکیده)
4 - Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology (چکیده)
5 - Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment (چکیده)
6 - Effect of frying temperature and time on image characterizations of pellet snacks (چکیده)
7 - Effect of deep-fat frying on sensory and textural attributes of pellet snacks (چکیده)
