High fiber, low glycaemic index (GI) prebiotic multigrain functional beverage from barnyard, foxtail and kodo millet

Optimization and modeling of novel multigrain beverage: Effect of food additives on physicochemical and functional properties

(2019) Cheryl G. Fernandes et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile

(2018) Ingrid G. Cordelino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of relationship between sensory viscosity rating and instrumental flow behaviour of soluble dietary fibers

(2016) Simran Kaur Arora et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

In vitro starch digestibility, estimated glycemic index and antioxidant potential of taro (Colocasia esculenta L. Schott) corm

(2015) Sebnem Simsek et al.   FOOD CHEMISTRY

Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread

(2014) Pandurang Marpalle et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparing the Effects of Ultra-High-Pressure Homogenization and Conventional Thermal Treatments on the Microbiological, Physical, and Chemical Quality of Almond Beverages

(2013) Dora C. Valencia-Flores et al.   JOURNAL OF FOOD SCIENCE

Soursop juice stabilized with soy fractions: a rheologial approach

(2012) Luiz Henrique Fasolin et al.   Food Science and Technology

Prebiotics in foods

(2012) Dimitris Charalampopoulos et al.   CURRENT OPINION IN BIOTECHNOLOGY

Physico-chemical parameters of cactus pear (Opuntia ficus-indica) juice clarified by microfiltration and ultrafiltration processes

(2009) Alfredo Cassano et al.   DESALINATION

Effects of Sonication on the Kinetics of Orange Juice Quality Parameters

(2008) B. K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY