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  1. 561
    Spray Drying Technology for the Production and Processing of Microencapsulated Omega-3 Fish Oil with Egg Powder
    by Mis Solval, Kevin Estuardo
    Published 2011
    Subjects: “...Food Science...”
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  2. 562
    Production And Processing of a Functional Yogurt Fortified With Microencapsulated Omega-3 and Vitamin E
    by Estrada Andino, Jose Daniel
    Published 2011
    Subjects: “...Food Science...”
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  3. 563
    Altering Sweet Potato Starch Functionality by Amino Acids and pH Treatments
    by Futch, Jonathan
    Published 2009
    Subjects: “...Food Science...”
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  4. 564
    Effects of Emulsion Coatings on the Internal Quality and Shelf Life of Eggs
    by Torrico, Damir Dennis
    Published 2010
    Subjects: “...Food Science...”
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  5. 565
    Effects of Plant Maturity and Bacterial Inoculum Level on the Surface Contamination and Internalization of Escherichia coli O157:H7 in Growing Spinach
    by Pu, Shuaihua
    Published 2009
    Subjects: “...Food Science...”
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  6. 566
    Optimized Extraction of Soluble Defatted Rice Bran Fiber and Its Application for Microencapsulation of Fish Oil
    by Wan, Yuting
    Published 2010
    Subjects: “...Food Science...”
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  7. 567
    Development of Stable Microencapsulated Astaxanthin Powders Using Extracted Astaxanthin from Crawfish and Shrimp Byproducts
    by Pu, Jianing
    Published 2010
    Subjects: “...Food Science...”
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  8. 568
    The Development of Gluten-Free Milk-Free French Bread
    by Bentley, Annette Camnetar
    Published 2013
    Subjects: “...Food Science...”
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  9. 569
    Changes in Anthocyanins Throughout the Processing of Muscadine (Vitis rotundifolia) Wine
    by Mumphrey, Luke Aaron
    Published 2013
    Subjects: “...Food Science...”
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  10. 570
    Concentration and Detection of Hepatitis A Virus and its Indicator from Seawater
    by Cormier, Jiemin
    Published 2013
    Subjects: “...Food Science...”
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  11. 571
    Production of 2-Propanol, Butanol and Ethanol using Clostridium beijerinckii optonii
    by Hoogewind, Adam
    Published 2014
    Subjects: “...Food Science...”
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  12. 572
    Rheological characteristics of wheat flour dough in relation to quality of Parotta-an Indian traditional food.
    by Indrani, D
    Published 2007
    Subjects: “...Food Science...”
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  13. 573
    Studies in rice quality
    by Reddy, Radhika K
    Published 2007
    Subjects: “...Food Science...”
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  14. 574
    Effect of selected surfactants on dough rheological characteristics and quality of Bread
    by Azizi, M H
    Published 2007
    Subjects: “...Food Science...”
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  15. 575
    Studies on post-mortem, proteolytic activity and structural changes in fresh water fish muscle
    by Menon, Girija A V
    Published 2007
    Subjects: “...Food Science...”
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  16. 576
    Studies on ensiling of fresh water fish offal for feed ingredient and its influence on meat quality.
    by Ahmed, Javeed
    Published 2007
    Subjects: “...Food Science...”
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  17. 577
    Studies on the application of antagonistic lactic acid bacteria in the biopreservation of selected indigenous milk and cereal / pulse based foods
    by Balasubramanyam, B V
    Published 2007
    Subjects: “...Food Science...”
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  18. 578
    Structure & composition of endosperm cell wall of sorghum bicolor (L.) moench
    by Kavitha, R
    Published 2007
    Subjects: “...Food Science...”
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  19. 579
    Effect of processing conditions on the properties of Rice flakes
    by Mujoo, Rajni
    Published 2007
    Subjects: “...Food Science...”
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  20. 580
    Studies on the production, purification and characterization of pullulan from Aureobasidium pullulans
    by Thorat, S S
    Published 2007
    Subjects: “...Food Science...”
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