Oil Frying Processes and Alternative Flour Coatings: Physicochemical, Nutritional, and Sensory Parameters of Meat Products
LEM Lima, BLL Maciel, TS Passos - Foods, 2024 - mdpi.com
The frying process changes can be desirable and undesirable, involving the
physicochemical, nutritional, and sensory aspects, depending on the food and oil properties …
physicochemical, nutritional, and sensory aspects, depending on the food and oil properties …
Composites flour formulation made from yellow pumpkin, purple sweet potato, corn, and wolf-herring flour for replacement of wheat flour on low-and high-moisture …
Introduction The study investigated the potential of yellow pumpkin, purple sweet potato,
corn, and wolf-herring flour as local-based ingredients in generating cookies and muffin rich …
corn, and wolf-herring flour as local-based ingredients in generating cookies and muffin rich …
Development of cookies made from red kidney beans, oyster mushroom, catfish and fermented soybean flours as a food alternative for stunting kids in Indonesia
The study developed cookie formulation using available local-based ingredients as an
alternative for wheat-based cookies. The cookies were formulated using 2 main ingredients …
alternative for wheat-based cookies. The cookies were formulated using 2 main ingredients …
Production process of new generation energy gels based on brown seaweed Fucus
O Kovaleva, K Leshchukov, G Shalimov… - E3S Web of …, 2024 - e3s-conferences.org
The article presents the innovative development of a fucus-based energy gel. The gel is
easy to use during high physical activity and it does not cause a thirsty feeling after …
easy to use during high physical activity and it does not cause a thirsty feeling after …