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The Effect of co-Fermentation on Sourdough Breadmaking using Different Viable Cell Concentrations of Lactobacillus plantarum and Saccharomyces cerevisiae as Starter CulturesJournal of culinary science and technology677 dayssaveRefWorksSFX Info
Effect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full Fat and Defatted Sesame (sesamum indicum L) Seed FloursJournal of culinary science and technology677 dayssaveRefWorksSFX Info
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Production and Physical, Chemical, Microbiological, and Sensory Characterization of Extra Fruit JamJournal of culinary science and technology677 dayssaveRefWorksSFX Info
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Intentions to Adopt Eco-friendly Practices in Restaurant OperationsJournal of culinary science and technology677 dayssaveRefWorksSFX Info
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Quality Properties of a Bread Made with Levain and Cocoa WasteJournal of culinary science and technology677 dayssaveRefWorksSFX Info
Sodium Content of Meals Offered in a Public School of the State of Minas Gerais, BrazilJournal of culinary science and technology677 dayssaveRefWorksSFX Info
Comparative Studies on the Chemical Composition of Inland Saline Reared Litopenaeus vannameiJournal of culinary science and technology677 dayssaveRefWorksSFX Info
Gender Differences in the Evolution of Haute Cuisine Chef´s CareerJournal of culinary science and technology770 dayssaveRefWorksSFX Info
Cassava Flour in the Hospitality Industry of Salvador, Brazil: Uses, Tradition and InnovationJournal of culinary science and technology770 dayssaveRefWorksSFX Info
Effectiveness of Three Foodservice Equipment Training Interventions for Food and Nutrition StudentsJournal of culinary science and technology770 dayssaveRefWorksSFX Info
Examining Boarding School Foodservice Satisfaction and Patronage of Sources of MealsJournal of culinary science and technology770 dayssaveRefWorksSFX Info
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Effect of Teff (Eragrostis tef) on Chemical and Technological Quality of Gluten-free BreadsJournal of culinary science and technology770 dayssaveRefWorksSFX Info
Use of Transglutaminase in Bakery ProductsJournal of culinary science and technology770 dayssaveRefWorksSFX Info
The Usability of Lor Cheese in Some Dairy-Based Desserts of Turkish and International CuisinesJournal of culinary science and technology770 dayssaveRefWorksSFX Info
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Quality Evaluation of‘Fufu’ Produced from Sweet Cassava (Manihot Esculenta) and Guinea Corn (Sorghum Bicolor) FlourJournal of culinary science and technology770 dayssaveRefWorksSFX Info
Co-crystallized Honey with Sucrose: Storage Evaluation and Sensory AcceptanceJournal of culinary science and technology770 dayssaveRefWorksSFX Info
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Monitoring Staling of Packaged Sliced Pan Breads: Physicochemical Properties, Sensory Evaluation, and Consumer PreferenceJournal of culinary science and technology820 dayssaveRefWorksSFX Info
Production and Quality Evaluation of Cookies from Composite Flour of Unripe Plantain (Musa paradisiaca), Groundnut (Arachis hypogaea L.) and Cinnamon (Cinnamomum Venum)Journal of culinary science and technology820 dayssaveRefWorksSFX Info
A Culinary Nutrition Course to Improve College Students’ Food Preparation AbilityJournal of culinary science and technology820 dayssaveRefWorksSFX Info
Effect of Different Pre-treatment Methods on the Quality, Sensory Properties and Storability of Bambara Groundnut SpreadJournal of culinary science and technology820 dayssaveRefWorksSFX Info
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Development and Sensory Analysis of Breads Made with Licuri Flour (Syagrus coronata (Martius) Beccari)Journal of culinary science and technology820 dayssaveRefWorksSFX Info
Factors Affecting the Production and Presentation of Local Dishes in Restaurants Operating in Touristic DestinationsJournal of culinary science and technology820 dayssaveRefWorksSFX Info
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