67 results for substitute.

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Liquid Nitrogen as Tree Seeds Dormancy Braking Pre-Treatment
Applied Ecology and Forestry Science. 2019, 4(1), 1-3. DOI: 10.12691/aefs-4-1-1
Pub. Date: July 26, 2019Views: 207Downloads: 159
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Development of Gluten-free Biscuit from Peanut-Pearl Millet Composite Flour
American Journal of Food Science and Technology. 2019, 7(2), 40-44. DOI: 10.12691/ajfst-7-2-1
Pub. Date: March 01, 2019Views: 1776Downloads: 1280
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Quality Characteristics of Cookies Prepared from Wheat and Fermented Afzelia Africana Flour
American Journal of Food Science and Technology. 2018, 6(6), 247-252. DOI: 10.12691/ajfst-6-6-3
Pub. Date: October 26, 2018Views: 3130Downloads: 2238
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Alternative Group Technologies and Their Influence on Group Technology Acceptance
American Journal of Information Systems. 2018, 6(2), 29-37. DOI: 10.12691/ajis-6-2-1
Pub. Date: July 12, 2018Views: 4471Downloads: 3084
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Effect of Resistant Starch on Physicochemical Properties of Wheat Dough and Bread
Journal of Food and Nutrition Research. 2018, 6(5), 335-340. DOI: 10.12691/jfnr-6-5-9
Pub. Date: May 19, 2018Views: 4355Downloads: 3378
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Effect of Whole Wheat Flour on the Deep-frying Kinetics of Chinese Sachima
Journal of Food and Nutrition Research. 2018, 6(5), 277-284. DOI: 10.12691/jfnr-6-5-1
Pub. Date: May 05, 2018Views: 4009Downloads: 3073
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Assay of Hydroxypropoxy Group in Hydroxypropyl Cellulose by United States Pharmacopeia-Titration Method
World Journal of Analytical Chemistry. 2018, 6(1), 1-3. DOI: 10.12691/wjac-6-1-1
Pub. Date: February 28, 2018Views: 5266Downloads: 3876
Open AccessReview Article
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Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review
Journal of Food and Nutrition Research. 2018, 6(2), 74-81. DOI: 10.12691/jfnr-6-2-2
Pub. Date: February 03, 2018Views: 5857Downloads: 4097
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Synthesis and Characterization of Chitosan/Gum Arabic Nanoparticles for Bone Regeneration
American Journal of Materials Science and Engineering. 2017, 5(1), 28-36. DOI: 10.12691/ajmse-5-1-4
Pub. Date: September 20, 2017Views: 8243Downloads: 6204
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Nutritional Evaluation and Consumer Preference of Legume Fortified Maize-meal Porridge
Journal of Food and Nutrition Research. 2016, 4(10), 664-670. DOI: 10.12691/jfnr-4-10-6
Pub. Date: September 29, 2016Views: 8710Downloads: 6741
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