Agricultural Sciences

Agricultural Sciences

ISSN Print: 2156-8553
ISSN Online: 2156-8561
www.scirp.org/journal/as
E-mail: as@scirp.org
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[1] Prebiotic Wheat Bread: Technological, Sensorial and Nutritional perspectives and Challenges
2021
[2] Delivering the Nutritional Needs by Food to Food Fortification of Staples Using Underutilized Plant Species in Africa
2020
[3] Resistant Starch from Exotic Fruit and Its Functional Properties: A Review of Recent Research
2019
[4] Modeling the effects of corn and wheat resistant starch on texture properties and quality of resistant starch‐enrichment dough and biscuit
Journal of food process engineering, 2019
[5] An overview on Parkia biglobosa starch digestibility, health benefits and some applications
2019
[6] Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned
2019
[7] Quality characteristics of spent hen meat powder incorporated whole wheat breads
Nutrition & Food Science, 2018
[8] Development and Physicochemical properties of Breadfruit (Artocarpus altilis) Resistant Starch Bread
2018
[9] Nutrition, Food Science and Technologies School
2017
[10] Impact of the addition of RS-III prepared from sweet potato starch on the quality of bread
Journal of Food Measurement and Characterization, 2017
[11] Physico-Functional and Sensory Properties of Cowpea Flour Based Recipes (Akara) and Enriched with Sweet Potato
Journal of Nutritional Health & Food Engineering, 2017
[12] School of Nutrition, Food Science and Technologies
2017
[13] TIME AND TEMPERATURE EFFECTS OF ULTRASOUND TREATMENTS ON THE RESISTANT STARCH CONTENT OF Canna edulis Ker
Thesis, 2017
[14] Determination of zinc, iron, resistant starch, phytic acid and their effect on rheological and organoleptic properties for selected Kenyan wheat varieties
2016
[15] Formulation of infant foods fortified with baobab fruit pulp and moringa leafpowder for children under five
2016
[16] Caracterizacion morfologica y contenido de almidon resistente y disponible en bananos (Musa sapientum) exportables del Ecuador
2015
[17] 抗性淀粉的生物学功效及在食品加工中的应用
食品科学技术学报, 2015
[18] Caracterización morfológica y contenido de almidón resistente y disponible en bananos (Musa sapientum) exportables del Ecuador
Revista Española de Nutrición Humana y Dietética, 2015
[19] The Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)
American Journal of Applied Sciences, 2015
[20] Value addition of culinary banana (Musa ABB)
2015
[21] Desenvolvimento de massas congeladas de pães tipo forma contendo ingredientes funcionais
2014
[22] MODIFICATION OF CULINARY BANANA RESISTANT STARCH AND ITS APPLICATION
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