Showing 1 - 3 results of 3 for search 'INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY', query time: 0.47s Refine Results
  1. 1
    Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread
    “...Applied Sciences...”
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  2. 2
    Synthesis and Effect of Structure on Swelling Properties of Hydrogels Based on High Methylated Pectin and Acrylic Polymers
    “... particles. The results showed that introduction of small amount of pectin (up to 6.7 wt %) to poly(acrylic...”
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  3. 3
    Physicochemical, Bacteriostatic, and Biological Properties of Starch/Chitosan Polymer Composites Modified by Graphene Oxide, Designed as New Bionanomaterials
    “...The application of natural polymer matrices as medical device components or food packaging...”
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