3 results for texture profile analysis.

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Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs
Journal of Food and Nutrition Research. 2018, 6(2), 110-115. DOI: 10.12691/jfnr-6-2-7
Pub. Date: February 27, 2018Views: 22498Downloads: 23551
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Application of the Taguchi Method to Develop Pitaya Fruit Bread with Optimal Color, Volume, and Taste
Journal of Food and Nutrition Research. 2022, 10(5), 357-365. DOI: 10.12691/jfnr-10-5-4
Pub. Date: May 16, 2022Views: 6766Downloads: 7690
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Formulation and Evaluation of High Energy-protein Bars as a Nutritional Supplement for Sports Athletics
American Journal of Food Science and Technology. 2022, 10(1), 53-65. DOI: 10.12691/ajfst-10-1-8
Pub. Date: April 18, 2022Views: 9584Downloads: 10755
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