نمایش نتایج جستجو برای
نام مجله: Journal of Cereal Science
موارد یافت شده: 4
1 - Effect of deep fat and hot air frying on doughnuts physical properties and kinetic of crust formation (چکیده)2 - Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough (چکیده)
3 - Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates (چکیده)
4 - Potential angiotensin I converting enzyme inhibitory peptides from gluten hydrolysate: Biochemical characterization and molecular docking study (چکیده)
