Sensory parameters trang 1 tải miễn phí từ TAILIEUCHUNG

"Sensory parameters" trang 1 - tải miễn phí từ Tailieuchung

Sensory parameters of bamboo shoot powder fortified yoghurt

Sensory parameters of bamboo shoot powder fortified yoghurt

6 55 1

Evaluate the sensory parameters and economics of mixed fruit toffee

Evaluate the sensory parameters and economics of mixed fruit toffee

13 52 0

Effect of packaging conditions on sensory parameters of bengal gram, gram dhal and gram flour during storage

Effect of packaging conditions on sensory parameters of bengal gram, gram dhal and gram flour during storage

6 38 1

Impact of salt reduction on bread on sensory preference and physicochemical parameters

Impact of salt reduction on bread on sensory preference and physicochemical parameters

8 63 2

Effect of hot drying on the chemical content and colour sensory quality of ginger powder (Zingiber officinale)

Effect of hot drying on the chemical content and colour sensory quality of ginger powder (Zingiber officinale)

9 70 0

Impact of low doses of gamma irradiation on off-season guava at ambient storage condition

Impact of low doses of gamma irradiation on off-season guava at ambient storage condition

13 52 0

Changes in sensory and microbiological parameters of paneer nuggets prepared by steam cooking method under storage conditions

Changes in sensory and microbiological parameters of paneer nuggets prepared by steam cooking method under storage conditions

6 68 0

Effect of Lactobacillus Sakei as protective culture on extended storage life of chicken breast fillets kept under refrigeration temperature

Effect of Lactobacillus Sakei as protective culture on extended storage life of chicken breast fillets kept under refrigeration temperature

9 63 0

Preparation of rabri from stored concentrated fig (Ficus carica L.) pulp

Preparation of rabri from stored concentrated fig (Ficus carica L.) pulp

10 89 0

Utilization of whey as a cooking syrup medium in the preparation of Chhana Based Sweet – ‘Rasogolla’

Utilization of whey as a cooking syrup medium in the preparation of Chhana Based Sweet – ‘Rasogolla’

10 30 1

Effect of conventional and scientific slaughtering methods on duck meat quality

Effect of conventional and scientific slaughtering methods on duck meat quality

6 72 0

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