Mini-papad containing cheese powder—a novelty snack food

By Srinivasan Purnima   Annapure Uday S.   Sahoo Akshay K.   Singhal Rekha S.   Kulkarni Pushpa R.  

International Journal of Food Sciences and Nutrition, Vol. 51, Iss. 3, 2000-05 ,pp. : 175-180

Informa Healthcare

Access to resources Recommend Favorite

Enhancement of bioconversion efficiency and chemistry of the mushroom, Pleurotus sajor-caju (Berk and Br.) Sacc. produced on spent rice straw substrate, supplemented with oil seed cakes

By Shashirekha M.N.   Rajarathnam S.   Bano Z.  

Food Chemistry, Vol. 76, Iss. 1, 2002-01 ,pp. : 27-31

Elsevier

Access to resources Recommend Favorite

Trace elements in Pleurotus sajor-caju cultivated on chemithermomechanical pulp for bio-bleaching

By Sivrikaya H.   Bacak L.   Saracbasi A.   Toroglu I.   Eroglu H.  

Food Chemistry, Vol. 79, Iss. 2, 2002-11 ,pp. : 173-176

Elsevier

Access to resources Recommend Favorite

Quality characteristics of blackgram papad

By Senthil Amudha   Ravi R.   Kumar A. K. Vasanth  

International Journal of Food Sciences and Nutrition, Vol. 57, Iss. 1-2, 2006-02 ,pp. : 29-37

Informa Healthcare

Access to resources Recommend Favorite

Effect of product formula, information and consumer characteristics on the acceptance of a new snack food

By Smulian J.C.   Sigman R.K.   Tuorila H.   Andersson A.   Martikainen A.   Salovaara H.  

Food Quality and Preference, Vol. 9, Iss. 5, 1998-09 ,pp. : 313-320

Elsevier

Access to resources Recommend Favorite