Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Tito Anand, M."'
Publikováno v:
Journal of Food Process Engineering.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fd30c0aa65692ce97f2acf52a8b5f62
https://doi.org/10.1111/jfpe.14383
https://doi.org/10.1111/jfpe.14383
Autor:
Tiwari, B.K., JaganMohan, R., Venkatachalapathy, N., Tito Anand, M., Surabi, A., Alagusundaram, K.
Publikováno v:
In Food Research International 2010 43(2):496-500
Publikováno v:
Journal of Cereal Science. 103:103390
The use of non-conventional raw materials as adjuncts in brewing is increasing as they produce beer with different physicochemical and functional properties. In addition, special yeast strains are also being used to produce low alcoholic or non-alcoh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c20eabf1f9b4f4c14b755a16a55b2bdd
https://doi.org/10.1016/j.jcs.2021.103390
https://doi.org/10.1016/j.jcs.2021.103390
Autor:
Nardini, Mirella1 (AUTHOR) mirella.nardini@crea.gov.it
Publikováno v:
Molecules. Apr2023, Vol. 28 Issue 7, p3221. 29p.
Autor:
Singh, Chingakham Ngotomba1 (AUTHOR), R, Vidyalakshmi2 (AUTHOR), N, Venkatachalapathy3 (AUTHOR), Anand M, Tito4 (AUTHOR) tito@iifpt.edu.in
Publikováno v:
Journal of Food Process Engineering. Aug2023, Vol. 46 Issue 8, p1-15. 15p.
Autor:
Kerimbayeva, Azhar, Iztayev, Auyelbek, Baigaziyeva, Gulgaisha, Kekibaeva, Anara, Hrivna, Ludek, Bayazitova, Meruyert
Publikováno v:
Eastern-European Journal of Enterprise Technologies; 2022, Vol. 119 Issue 11, p75-82, 8p
Autor:
Borșa, Andrei, Muntean, Mircea Valentin, Salanță, Liana Claudia, Tofană, Maria, Socaci, Sonia Ancuța, Mudura, Elena, Pop, Anamaria, Pop, Carmen Rodica
Publikováno v:
Plants (2223-7747); Aug2022, Vol. 11 Issue 15, p1958-1958, 19p
Autor:
Pandiselvam, Ravi1 (AUTHOR) anbupandi1989@yahoo.co.in, Kothakota, Anjineyulu2 (AUTHOR)
Publikováno v:
Journal of Food Process Engineering. Jun2022, Vol. 45 Issue 6, p1-2. 2p.
Autor:
Jerish Joyner, J., Yadav, B.
Publikováno v:
Journal of Food Science & Technology; Dec2015, Vol. 52 Issue 12, p7817-7827, 11p
Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying
