-
2101
-
2102
-
2103
Physical properties and cooking quality of noodles incorporated with green seaweed, caulerpa lentillifera
Published 2022Get full text
Get full text
Conference or Workshop Item -
2104
The effect of fortification of wood ear mushroom powder (auricularia sp.) in instant noodles on the postprandial blood glucose level in human subjects
Published 2022Get full text
Get full text
Conference or Workshop Item -
2105
Physicochemical properties of crackers fortified with red seaweed, kappaphycus alvarezii powder
Published 2022Get full text
Get full text
Conference or Workshop Item -
2106
The Effect of Fortification of Wood Ear Mushroom Powder (Auricularia sp.) in Instant Noodles on the Postprandial Blood Glucose Level in Human Subjects
Published 2022Get full text
Get full text
Conference or Workshop Item -
2107
-
2108
-
2109
Effects of shiitake mushroom (lentinula edodes) powder on the quality of reduced-fat chicken sausage
Published 2022Get full text
Get full text
Conference or Workshop Item -
2110
Sensory, physicochemical, and cooking qualities of instant noodles fortified with red seaweed, eucheuma denticulatum
Published 2022Get full text
Get full text
Conference or Workshop Item -
2111
Effects of food matrix on the bioactivity properties of malaysian brown seaweed, sargassum polycystum
Published 2022Get full text
Get full text
Conference or Workshop Item -
2112
-
2113
-
2114
Are Fermented Foods Effective against Inflammatory Diseases?
Published 2023Get full text
Get full text
Article -
2115
In Vitro Infant Digestion of Whey Proteins Isolate–Lactose
Published 2023Get full text
Get full text
Article -
2116
-
2117
-
2118
-
2119
-
2120