Theseus - Selaus asiasanan mukaan "food technology"
Viitteet 1-3 / 3
-
Effects of Hydrocolloids on Cooking Loss and Texture of Fermented Fava Bean
(2024)In this study, the effects of three factors (m-% of SA, KG, and CA) to three response variables, (cooking loss, hardness, and toughness, coded y1, y2, and y3, respectively) of patties made with fermented fava bean were ... -
Identifying Strengths and Opportunities for Development in the Supply Chains of Plant-based FMCGs
(2020)Shifting consumer behaviour towards food is having a significant impact globally. While there is an upward trend in consumption of plant-based food in western countries, increasing levels of affluence in developing countries ... -
Oat in fruit juice drink : the behavior of oat
(2022)Opinnäytetyön tavoitteena oli kehittää kauraa sisältävä mehutuote Eckes-Granini Finland Oy Ab:lle. Kaura on kasvispohjainen raaka-aine, jonka käyttäytyminen eroaa hedelmistä ja marjoista. Täysjyväkauralla on erilainen ...


