Sensory, Nutritional and Popping Qualities of Yellow and Purple Popcorn.
Author:
Publisher
Egypts Presidential Specialized Council for Education and Scientific Research
Subject
Management of Technology and Innovation
Link
http://jfds.journals.ekb.eg/article_38903_78cc8bbff66769f02329f4b1a603e6c3.pdf
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Effect of popping and malting processing techniques on physiochemical, antinutrients and antioxidant properties of millets flour;Journal of Food Science and Technology;2023-06-18
2. Nutritional Quality and Popability of Popcorn (Zea mays L. var. everta) in Response to Compost and NPK 20-7-3 Application under Dryland Condition of South Africa;International Journal of Food Science;2023-06-15
3. Chemical composition, bioactive compounds and antioxidant activity of six avocado cultivars Persea americana Mill. (Lauraceae) grown in Egypt;EMIR J FOOD AGR;2021
4. Ozone Injection at Low Pressure: Decomposition Kinetics, Control of Sitophilus zeamais, and Popcorn Kernel Quality;Ozone: Science & Engineering;2021-06-27
5. Improved taste and texture in novel popcorn varieties compared to conventional lines;Journal of Sensory Studies;2021-06-16
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