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Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies
Elsevier | 2019|Keywords: Food technology -
Phenolic constituents and antioxidant properties of some varieties of Indian rice
Emerald Group Publishing | 2011|Keywords: Food technology -
Enhancing stability of lactic acid bacteria and probiotics by Williopsis saturnus var. saturnus in fermented milks
Emerald Group Publishing | 2010|Keywords: Food technology -
The Emerging Australian Date Palm Industry: Date Fruit Nutritional and Bioactive Compounds and Valuable Processing By‐Products
Wiley | 2015|Keywords: food technology -
Whole grain in manufactured foods: Current use, challenges and the way forward
Taylor & Francis Verlag | 2017|Keywords: food technology -
Interest, identity and perceptions: What makes a food technologist?
Emerald Group Publishing | 2022|Keywords: Food technology education, Food technology -
Cryoconcentration technology in the bio-food industry: Principles and applications
Elsevier | 2008|Keywords: Food technology -
Effect of Labelling and Information on Consumer Perception of Foods Presented as 3D Printed
Free accessDOAJ | 2022|Keywords: novel food technology, food technology neophobia -
Development of nutraceutical carriers for functional food applications
Emerald Group Publishing | 2011|Keywords: Food technology -
Trends in technology, trade and consumption likely to impact on microbial food safety
Elsevier | 2010|Keywords: Food technology -
Are risk or benefit perceptions more important for public acceptance of innovative food technologies: A meta-analysis
Elsevier | 2016|Keywords: Food technology -
Effect of Mixing on the Solid-State Fermentation of Coffee Pulp with Aspergillus tamarii
British Library Conference Proceedings | 2011|Keywords: Food technology -
Lipidomics applications in health, disease and nutrition research
Wiley | 2013|Keywords: Food technology -
Optimal Conditions for Biomass and Recombinant Glycerol Kinase Production Using the Yeast Pichia pastoris
British Library Conference Proceedings | 2011|Keywords: Food technology -
Low-Temperature Winemaking by Thermally Dried Immobilized Yeast on Delignified Brewer's Spent Grains
British Library Conference Proceedings | 2011|Keywords: Food technology -
Agaricus blazei as a Substrate for the Production of beta -1,3-Glucanase by Trichoderma harzianum Rifai
British Library Conference Proceedings | 2011|Keywords: Food technology -
Purification and Characterization of an Extracellular Dextransucrase from Pediococcus pentosaceus Isolated from the Soil of North East India
British Library Conference Proceedings | 2011|Keywords: Food technology -
Food Technology Neophobia Scales in cross‐national context: Consumers’ acceptance of food technologies between Chinese and New Zealand
Wiley | 2023|Keywords: Food Technology Neophobia Scale -
How important is tryptophan in human health?
Taylor & Francis Verlag | 2019|Keywords: food technology -
Antitumour Activity of Grifola frondosa Exopolysaccharides Produced by Submerged Fermentation Using Sugar Cane and Soy Molasses as Carbon Sources
British Library Conference Proceedings | 2011|Keywords: Food technology
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