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The Spice Kitchen: Apprenticeship Training in Culinary Skills
(Articles)
Marie Fanelli Kuczmarski
,
Elisabeth M. Jones
Creative Education
Vol.3 No.8
,December 25, 2012
DOI:
10.4236/ce.2012.38203
5,095
Downloads
7,304
Views
Citations
Improvement of the Nutritional and Technological Quality of Rice by Steaming
(Articles)
Rasoazanakolona Voahanginirina
,
Rakotonjanahary Xavier
Open Access Library Journal
Vol.8 No.1
,January 22, 2021
DOI:
10.4236/oalib.1107081
197
Downloads
691
Views
Citations
Influence of Culinary Treatment on Soriz Mineral Elements (Sorghum Oryzoidum)
(Articles)
Rodica Siminiuc
,
Lidia Coșciug
Food and Nutrition Sciences
Vol.13 No.1
,January 28, 2022
DOI:
10.4236/fns.2022.131008
132
Downloads
456
Views
Citations
The Role of Cooking for Hospital Food Service in Cancer Care-Units: Nutrition Is a Supportive Care While Cooking Appears to Be a Prescription
(Articles)
Philippe R. Pouillart
,
Elodie Gidoin-Dewulf
,
Cécile Foissy
,
Eva Joubert
,
Magali Thieulent
,
Odile Compère
,
Sif Bendjaballah
Journal of Cancer Therapy
Vol.7 No.5
,May 18, 2016
DOI:
10.4236/jct.2016.75038
2,472
Downloads
3,801
Views
Citations
The Impact of Hydrothermal Treatments on Technological Properties of Whole Grains and Soriz (
Sorghum oryzoidum
) Groats
(Articles)
Rodica Siminiuc
,
Dinu Țurcanu
Food and Nutrition Sciences
Vol.11 No.10
,October 27, 2020
DOI:
10.4236/fns.2020.1110067
371
Downloads
1,053
Views
Citations
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