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النتائج لكل صفحة: 10
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  • 1-8 ل  8 نتائج ل ""Food Science""

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Collection : Max Planck Society
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Academic Journal

Enhancing resistant starch fraction in modified elephant foot yam starch: optimizing preparation conditions and exploring tribological properties

  • Source: Frontiers in food science and technology

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Academic Journal

Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic

  • Source: LWT - Food Science and Technology

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Academic Journal

Identifying Sequential Residue Patterns in Bitter and Umami Peptides

  • Source: ACS Food Science & Technology

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Academic Journal

Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan

  • Source: Current Research in Food Science

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Academic Journal

Effect of different derivatives of paraffin waxes on crystallization of eutectic mixture of cocoa butter-coconut oil

  • Source: Current Research in Food Science

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Academic Journal

Physics of agarose fluid gels: Rheological properties and microstructure

  • Source: Current Research in Food Science

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Academic Journal

Soft gels from bovine colostrum

  • Source: International Journal of Gastronomy and Food Science

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Academic Journal

Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel

  • Source: Current Research in Food Science

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  • 1-8 ل  8 نتائج ل ""Food Science""