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Pasta fortified with potato juice: structure, quality, and consumer acceptance / Przemystaw Kowalczewski...[et al.].

by Kowalczewski, Przemystaw [author.].

Source: Journal of Food ScienceMaterial type: Article Article; Format: print Availability: No items available.
Analysis of closely related antioxidant nutraceuticals using the green analytical methodology of ANN and smart spectrophotometric methods / Mohamed A. Korany ... [et al.].

by Korany, Mohamed A [author.].

Source: Journal of AOAC InternationalMaterial type: Article Article; Format: print Availability: No items available.
Red chicory (cichorium intybus) extract rich in anthocyanins: chemical stability, ntioxidant activity, and antiproliferative activity in vitro / Aline Alves Migliorini ... [et al.].

by Migliorini, Aline Alves | Piroski, Camila Sztoltz | Daniel, Taiana Gomes | Cruz, Thiago Mendanha | Escher, Graziela Bragueto | Carmo, Mariana Araujo Vieira do | Azevedo, Luciana | Marques, Mariza Boscacci | Granato, Daniel | Rosso, Neiva Deliberali.

Source: Journal of Food ScienceMaterial type: Article Article; Format: print Availability: No items available.
Functional food อาหารเพิ่มมูลค่าผลผลิตตามแนวคิดปรัชญาเศรษกิจพอเพียง / มโนวิช เรืองดิษฐ์.

by มโนวิช เรืองดิษฐ์.

Source: วารสารกรมวิทยาศาสตร์บริการMaterial type: Article Article; Format: print Availability: No items available.
อาหารฟังก์ชัน อาหารโพรไบโอติก / เกษิณี เกตุเลขา.

by เกษิณี เกตุเลขา.

Source: HALAL INSIGHT Material type: Article Article; Format: print Availability: No items available.
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