Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
has been cited by the following article(s):
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[1] Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties
Foods, 2022
[2] Modification of Traditional Foods of Four Disaster-Prone States of India to Develop Nutritious and Culturally Accepted Emergency Relief Foods
… of the National Academy of Sciences …, 2022
[3] The Effect of Mineral Composition, Microstructure on Physical Properties of Aggregate from River Punjkora and Kunai, Dir (Lower), Khyber Pakhtunkhwa …
Journal of Geoscience …, 2022
[4] Preparation and optimization of ready to serve non-dairy quinoa milk
2022
[5] Comparison of peanut and black oncom biscuit: Nutritional characteristics and aflatoxin evaluation with the potential health benefits
2021
[6] Quality of energy-reduced muffin produced with whole-grain wheat flour, safe for diabetics' nutrition
2020
[7] Assessment of Nutritional and Microbiological Properties of Biscuit Supplemented With Moringa Oleifera Seed Protein Concentrate
2020
[8] Formulation of baby biscuits with substitution of wood grasshopper flour (Melanoplus cinereus) as an alternative complementary food for children
2020
[9] Technological, nutritional, functional and sensorial attributes of the cookies fortified with Calocybe indica mushroom
2019
[10] Study of Protein Concentrate and Physical Properties for Each Wheat Germ and Defatted Wheat Germ in Biscuits Processing
2019
[11] PREPARATION AND EVALUATION OF PHYSICAL AND CHEMICAL PROPERTIES OF GLUTEN-FREE BISCUITS
J. Product. & Dev., 2019
[12] Physico Chemical and Sensory Evaluation of the Fortified Biscuits with Sesame Cake Flour
2018
[13] Evaluation of Proximate Composition and Sensory Attributes of Dark Chocolate Fortified with Wheat Germ
2018
[14] A compendium of wheat germ: Separation, stabilization and food applications
Trends in Food Science & Technology, 2018
[15] Research Article Evaluation of Proximate Composition and Sensory Attributes of Dark Chocolate Fortified with Wheat Germ
2018
[16] Proximate and mineral composition of brown seaweed from Gulf of Mannar
2017
[17] HARNESSING TROPICAL BROWN SEAWEED TO DERIVE NUTRITIONAL AND FUNCTIONAL SEAWEED BASED PRODUCTS
Thesis, 2017
[18] Research Article Characterization and Sensory Evaluation of Pomegranate Molasses Fortified with Wheat Germ
2017
[19] Rheological and Qualitative Assessment of Wheat-Pea Composite Flour and its Utilization in Biscuits
2017
[20] Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this …
2017
[21] Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product
2017
[22] Rheological and Qualitative Assessment of Wheat-Pea Composite Flour and its Utilization in Biscuits.
Pakistan Journal of Agricultural Research, 2017
[23] Characterization and sensory evaluation of pomegranate molasses fortified with wheat germ
2017
[24] IMPACT OF SUPPLEMENTATION OF VALUE ADDED PRODUCTS USING PARTIALLY DEFATTED PEANUT CAKE FLOUR ON THE NUTRITIONAL …
2016
[25] IMPACT OF SUPPLEMENTATION OF VALUE ADDED PRODUCTS USING PARTIALLY DEFATTED PEANUT CAKE FLOUR ON THE NUTRITIONAL STATUS OF …
Thesis, 2016
[26] IMPACT OF SUPPLEMENTATION OF VALUE ADDED PRODUCTS USING PARTIALLY DEFATTED PEANUT CAKE FLOUR ON THE NUTRITIONAL STATUS …
2016
[27] Effect of wheat and corn germs addition on the physical properties and crackers sensory quality
2016
[28] AMINO ACID PROFILES AND CHEMICAL CONSTITUENTS OF WHEAT-COCOYAM-GROUNDNUT BISCUITS
[29] Efecto del tratamiento térmico del germen de trigo sobre sus propiedades físicas y químicas
[30] occidentalis
SO Adedokun, OA Adeoti, LA Azeez
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