Bookmark (0)
Please login to bookmark
Close
Publication date: December 2025
Source: Food Research International, Volume 221, Part 4
Author(s): P.I. Bautista-Espinoza, R. Reynoso-Camacho, E. Mares-Mares, S.D. Zavala-Aranda, S.L. Amaya-Llano, F.J. Espitia-Orozco, G. Hernández-Guzmán, J. Carrillo-Reyes, C. Regalado-González
Publication date: December 2025Source: Food Research International, Volume 221, Part 4Author(s): P.I. Bautista-Espinoza, R. Reynoso-Camacho, E. Mares-Mares, S.D. Zavala-Aranda, S.L. Amaya-Llano, F.J. Espitia-Orozco, G. Hernández-Guzmán, J. Carrillo-Reyes, C. Regalado-González Read More
Related posts:
Robotic-automated vs. manual deep-frying of laver snack (Kimbugak): quality and uniformity comparison
Molecular docking-confirmed star anise essential oil -chitosan biopolymer films for insecticidal and anti-microbial food packaging
Sensory and emotional profiling of Doenjang soup: the role of broth types in consumer Kokumi liking
Transcriptomic insights into hydrogen peroxide-mediated antibacterial activity of Enterococcus lactis FSEL1 in raw milk biofilms
The relationship between high fibre product quality and dough’s 3D microstructural characteristics monitored by a synchrotron X-ray microtomography
Fruity sourdough and yeast-leavened breads produced with Companilactobacillus crustorum and Wickerhamomyces anomalus