Optimization of Hardness as a Textural Property of a Fruit Enriched Honey Sweetened Snack Bar for Children Aged 5 to 13 Years

Effect of Pickling Methods on the Quality and Flavor of Umeboshi

Storage Effects on the Quality of Animal- and Plant-Based Sausage Patties

Sensory Characterization of Conventional and Diets in Sugar Guava Sweet by Check-All- That-Apply and Emotion Measurement Methods

Physicochemical, Textural and Sensory Characteristics of Instant Noodles Produced from Wheat and Plantain Flour Blends, Spiced with Ginger

Drying and Tempering Influence on the Milling Quality of Parboiled Rice