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Toplam kayıt 12, listelenen: 11-12
In vitro evaluation of the bioaccessibility of antioxidative properties in commercially baby foods
(Springer India, 2020)
Fruit-vegetable based products are essential for infants as they widely used the first complementary solid foods. This study aimed to investigate the physicochemical properties, the antioxidant capacities, total phenolic ...
A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients
(Elsevier, 2020)
The composition of chewing gum and the interaction between its components are quite complex. Although these factors have great importance on product quality, they have not been adequately studied. In this study, effects ...