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  1. 1
    Snack Food Development With Single Phase Extrusion-cooking Technology
    by Kwok, Kristy
    Published 2016
    Subjects: “...Snack food development...”
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  2. 2
    Physicochemical and Microbiological Properties of an Innovative Fermented Mussel Food Product, Perna
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  3. 3
    Effect of cyclodextrins on the flavour of goat milk and its yoghurt
    by Gupta, Rajni
    Published 2008
    Subjects: “...Food technology...”
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  4. 4
    The cause of bitter flavour development in toasted rolled oats (Avena sativa L.)
    by Yan, Rong (Mary)
    Published 2009
    Subjects: “...Food processing...”
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  5. 5
    Development of Tenderized Fermented Squid Product in the Form of Spread and Pieces Using Kiwifruit Protease
    by Chacko, Priyanka
    Published 2016
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  6. 6
    Development of model cured fermented fish sausage from Albacore tuna
    by Bourke, Rosely
    Published 2012
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