Study on the Effect of Incorporation of Irradiated Sunflower Flour on the Physico-chemical and Sensory Properties of Biscuits during the Storage Period
Corresponding Author: Amal N. Al-Kuraieef, Princess Nourah Bint Abdulrahman University, Department of Nutrition and Food Sciences, Riyadh, Saudi Arabia.Pdf Full text
Comparative Evaluation of the Thicknessing Power of Starches from Diverse Flour Sources,in Bechamel and Velouté Sauces
Corresponding Author: Fabiana Mortimer Amaral, Instituto Federal de Educação Ciência e Tecnologia de Santa Catarina, Rua 14 de Julho, 150 - Coqueiros, Florianópolis, SC, CEP 88075-010, Brazil.Pdf Full text
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