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Storage Stability Assessment of Extruded Rice and Maize Based Snacks Enriched with Fish
by Andrew Nkubana and Jean Claude Dusabumuremyi
American Journal of Food Science and Technology. 2019, 7(5), 152-156. DOI: 10.12691/ajfst-7-5-3
Pub. Date: June 26, 2019Views: 16814Downloads: 20391
fish extruded snacks storage free fatty acids water activity
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Processing of Salmon (Salmo salar L.) and Conger eel (Conger myriaster) Snacks and Their Quality Characteristics
by Woo Young JUNG, Jin Gi MIN, Hong Hee LEE, Myoung Kyo PARK and Won Kyung LEE
Journal of Food and Nutrition Research. 2018, 6(5), 306-312. DOI: 10.12691/jfnr-6-5-5
Pub. Date: May 12, 2018Views: 15721Downloads: 16648
fish by-product snack salmon conger eel
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Quality and Sensory Characteristics of Yanggaeng, a Healthy Snack Added with Pinus Koraiensis Needle Extract Powder for the Elderly
by Eunbin Park, Soo In Ryu, Minho Lee, Hyo-Jeong Lee and Jean Kyung Paik
Journal of Food and Nutrition Research. 2022, 10(3), 228-234. DOI: 10.12691/jfnr-10-3-8
Pub. Date: March 11, 2022Views: 5567Downloads: 6529
pine needle powder yanggaeng texture antioxidant activities quality characteristics
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Addition of Oat Enhanced the Physico-Chemical, Nutritional and Sensory Qualities of Date Fruit Based Snack Bars
by Masooma Munir, Muhammad Nadeem, Tahir Mahmood Qureshi, Aqsa Qayyum, Muhammad Suhaib, Falak Zeb, Ijaz -ul-Haq, Aneela Qureshi and Muthupandian Ashokkumar
Journal of Food and Nutrition Research. 2018, 6(4), 271-276. DOI: 10.12691/jfnr-6-4-10
Pub. Date: May 04, 2018Views: 17354Downloads: 17322
treatments water activity proximate composition nutritional value sensory evaluation
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Study of the Effects of Snack-Centered Dietary Education on First-Grade Elementary Students and Duration of These Effects
by Toshiyuki Kohri and Naoko Kaba
American Journal of Public Health Research. 2015, 3(1), 1-7. DOI: 10.12691/ajphr-3-1-1
Pub. Date: January 16, 2015Views: 21439Downloads: 19145
snack dietary education diet food nutrition children intervention
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Cookies Prepared using Peanuts, Pregerminated Soybean, and Moringa Leaf Flour Improve Food Intake and Nutritional Status in Malnourished Patients
by Widodo P., Budiningsari D. and Susetyowati
Journal of Food and Nutrition Research. 2019, 7(10), 709-716. DOI: 10.12691/jfnr-7-10-4
Pub. Date: October 18, 2019Views: 16786Downloads: 17852
Food acceptance nutrient intake nutritional status; hospitalized patients; snack between meals peanuts soybean and Moringa
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Following Gluten Free Diet: Less Available, Higher Cost and Poor Nutritional Profile of Gluten-Free School Snacks
by Amaya Oyarzún, Talya Nakash, Jimena Ayala, Yalda Lucero and Magdalena Araya
International Journal of Celiac Disease. 2015, 3(3), 102-107. DOI: 10.12691/ijcd-3-3-3
Pub. Date: July 02, 2015Views: 18093Downloads: 16896Citations: 2
celiac disease nutritional adequacy availability cost gluten-free school snacks
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Pury, a Fine Powder Made From Silkworm Pupae: Utilization and It’s Effects on Nutritive Value and Organoleptic Quality of Traditional Snack Foods
by Astuti Trina, Kusharto Clara M.K, Muntikah and Amrihati Endang Titi
Journal of Food and Nutrition Research. 2014, 2(9), 582-586. DOI: 10.12691/jfnr-2-9-9
Pub. Date: September 11, 2014Views: 30935Downloads: 26179
pupae snacks based pury nutritive value organoleptic
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