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3401
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3402
The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter
Published 2021-07-01Get full text
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3403
A Traditional Turkish Fermented Non-Alcoholic Beverage, “Shalgam”
Published 2017-10-01Get full text
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3404
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3405
Effect of grass pea and orange peel flour addition on the quality of sorghum flour
Published 2023-12-01Get full text
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3406
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3407
3D Volume Rendering of Invertebrates Using Light-Sheet Fluorescence Microscopy
Published 2022-03-01Get full text
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3408
Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content
Published 2021-04-01Get full text
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3409
Characterization of Blood Energetic Profile of Bovines Designed for Slaughter
Published 2023-09-01Get full text
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3410
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3411
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3412
Crystal structure of poly[(μ3-3, 5-dichloro-2-hydroxy-benzoato-κ4 Cl,O:O′:O″) silver(I)], C7H3AgCl2O3
Published 2023-08-01Get full text
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3413
A Review of the Extraction and Functional Properties of Soybean Protein components
Published 2023-07-01Get full text
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3414
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3415
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3416
Processed Meat Production in 3 Dimensional (3D) Printing Technology
Published 2020-06-01Get full text
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3417
The plastid genome of a narrowly distributed species Artocarpus petelotii (Moraceae)
Published 2021-02-01Get full text
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3418
Influence of Drying on the quality of Ashwagandha (Withania somnifera)
Published 2014-05-01Get full text
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3419
The complete chloroplast genome sequence of Ziziphus attopensis (Rhamnaceae) and its phylogenetic analysis
Published 2021-10-01Get full text
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3420
Editorial: Insights into food science and technology in Latin America
Published 2024-01-01Get full text
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