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Scientific Study & Research - Chemistry & Chemical Engineering, Biotechnology, Food Industry


Issue: SCSCC6 - Volume 23, No. 3 (2022)

CSCC6 - Volume 23, No. 3 (2022)
Abstracts: 6 records

ABDUL-RAZZAK MOMODU, BABATUNDE O. ODEDAIRO, GIBSON L. ARUEYA
PROCESS OPTIMISATION AND MICRONUTRIENTS RETENTION IN THE PRODUCTION OF OVEN-DRIED ORANGE FLESHED SWEET POTATO FLOUR: TIME STUDY AND VALUE STREAM MAPPING APPROACH

FAHIMEH VAHABI, SEPIDEH BAHRAMI, MARYAM MOSLEHISHAD
THE EFFECT OF NOVEL PACKAGING CONTAINING PHASE CHANGE MATERIAL ON BROCCOLI QUALITY DURING STORAGE

INES BOUDIAR, MABROUKA BOUACHA, SANA BESNACI, MINA KOUCH, AKILA ABDI, PAUL SCHWEITZER
HIGH-PERFORMANCE ANION-EXCHANGE CHROMATOGRAPHY WITH PULSED AMPEROMETRIC DETECTION (HPAEC–PAD) AND PHYSICOCHEMICAL ANALYSIS OF HONEY: EVALUATION OF THE COMPOSITION AND THE QUALITY

JERRY FREDY GOMEZ CAHUATA, FERNANDO AMOS MAYORGA GUTIERREZ, ERIKA PACHARI VERA, MAYELA ELIZABETH MAYTA ANCO, GIULIANA RONDÓN SARAVIA
PHENOLIC COMPOUND CONTENT OF DISTILLED QUINOA (CHENOPODIUM QUINOA WILLD.) BEVERAGES

MIRUNA F. POPA, MARIA DENISA COCÎRLEA, SIMONA MICLĂUȘ, SIMONA OANCEA
THE INFLUENCE OF MICROWAVE EXPOSURE OF BOLETUS MUSHROOM-SOLVENT MIXTURES ON THE EXTRACTABILITY OF PHENOLICS AND ANTIOXIDANT ACTIVITY

MERYEM Ă‡ELIK, HURI Ä°LYASOĞLU
EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH BLACK LENTIL FLOUR ON BREAD QUALITY

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