Helping out a future Food Science Graduate
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3
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328
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March 11, 2024
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Fry Shortening Reduction Innovation and Bakery Savings
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0
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132
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February 15, 2024
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Vanilla Muffin
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6
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280
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December 18, 2023
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Request for Reference Materials: Compound Chocolate Manufacturing
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6
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809
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December 15, 2023
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MicroThermics for small scale thermal processing
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0
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912
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August 31, 2020
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What can we do about hard candies that moistured?
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9
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656
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September 29, 2023
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What ingredients keep dried products crunchy
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3
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351
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September 24, 2023
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3D Printed Food
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1
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821
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September 24, 2023
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What are the new areas of research in Food Science and Technology
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2
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521
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September 24, 2023
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Newbie looking for advice
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2
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590
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September 24, 2023
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Vegetable waste utilisation as sustainable food products
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2
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516
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June 8, 2023
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Idea for New Food Development
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0
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530
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July 16, 2023
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Alginate crunchy broccoli cubes
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2
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285
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August 28, 2023
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Best way to mix Alginate with vegetables pure
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2
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216
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August 28, 2023
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Why people chose other pea for research rather than soy?
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2
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320
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August 18, 2023
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Alternative drying technology for freeze drying
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4
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461
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August 3, 2023
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Confectionery Hard Boiled Candy
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3
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485
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December 24, 2022
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Mango Pickle Puffed
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3
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511
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June 5, 2023
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Whipping cream stability
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6
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427
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June 1, 2023
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Shelf life for wheat flour
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2
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456
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May 7, 2023
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Seasoning Granules
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5
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537
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April 17, 2023
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Unrefined Edible oil
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1
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345
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January 22, 2023
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Plant based heavy cream alternative?!
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2
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675
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January 17, 2023
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Uniform mixing of ingredients in powder form
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8
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1161
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January 7, 2023
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Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques
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0
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1221
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May 4, 2019
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Food storage
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1
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1193
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November 24, 2022
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Microbiological Safety of Kitchen Sponges Used in Food Establishments
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0
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1507
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May 4, 2019
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Cake different taste
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4
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473
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November 7, 2022
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Book about bread
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2
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643
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October 26, 2022
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Mycotoxins analysis using NIR technology
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0
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1344
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November 14, 2020
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