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  1. Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach

    Authors: S. S. Smuda R. M. Mohamed T. G. Abedelmaksoud

  2. Current state and prospects of dihydroquercetin application in food industry

    Authors: A. A. Ushkalova T. Zhang L. Baochen

  3. Technological aspects of managing the structural and mechanical properties of wheat bread crumb

    Authors: V. Ya. Chernykh E. V. Alekseenko D. O. Smetanin Kh. A. Baluyan Yu. Yu. Pechnikova

  4. The use of alternative protein sources in quail diets: A review

    Authors: M. A. Polubesova E. V. Mechtaeva A. D. Chernov V. Yu. Sitnov A. Z. Zhuravleva

  5. Functional characteristics and molecular structural modification of plant proteins. Review

    Authors: V. V. Kolpakova V. A. Byzov

  6. Sensory testing and quality maintenance of hamburgers containing soybean meat

    Authors: F. Fujisawa H. Seki

  7. Exercising of integrated approach for the specialized meat products development

    Authors: M. A. Aslanova O. K. Derevitskaya A. S. Didikin A. L. Bero N. E. Soldatova

  8. Development of a mobile application for rapid detection of meat freshness using deep learning

    Authors: H. I. Kozan H. A. Akyürek

  9. Biotechnological methods for separation of pigs pancreas glands protein substances with membrane technologies

    Authors: M. E. Spirina E. K. Polishchuk L. V. Fedulova E. R. Vasilevskaya

  10. Coriander as a natural antimicrobial for meat products: A One Health perspective review

    Authors: A. E. M. A. Morshdy A. S. El-tahlawy A. El-S.E. Hafez W.S. Darwish