Čájehuvvojit 1 - 3 oktiibuot 3 bohtosis ohcui Deblu Sahu', ohcanáigi: 0,02s Aiddostahte ozu
  1. 1
    Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel

    Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel Dahkki Diksha Chaturvedi, Somali Dhal, Deblu Sahu, Maciej Jarzębski, Arfat Anis, Doman Kim, Kunal Pal

    Almmustuhtton 2024-05-01
    Viečča ollesdeavstta
    Artihkal
  2. 2
    Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread

    Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread Dahkki Pratik Singh, Vikas Yadav, Deblu Sahu, Krishan Kumar, Doman Kim, Deng Yang, Sivaraman Jayaraman, Maciej Jarzębski, Marek Wieruszewski, Kunal Pal

    Almmustuhtton 2024-05-01
    Viečča ollesdeavstta
    Artihkal
  3. 3
    Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis

    Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis Dahkki Raima Das, Debmalya Banerjee, Deblu Sahu, Juwairiya Tanveer, Soumik Banerjee, Maciej Jarzębski, Sivaraman Jayaraman, Yang Deng, Hayeong Kim, Kunal Pal

    Almmustuhtton 2024-08-01
    Viečča ollesdeavstta
    Artihkal

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