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Completely Randomized DesignBioactive CompoundsAntioxidant CapacityTheobroma CacaoAntioxidant ActivityPHYSICOCHEMICAL CHARACTERIZATIONFood IndustryEdible CoatingsEssential OilsSoluble SolidsEssential OilShelf LifeRheological PropertiesDifferent Varieties of WheatTotal Soluble SolidsFood SecurityDrying KineticsCajanus CajanVolatile Organic CompoundsFunctional Foods
vol.11 (2024)
vol.10 (2023)
vol.9 (2022)
vol.8 (2021)
vol.7 (2020)
vol.6 (2019)
vol.5 (2018)
vol.4 (2017)
vol.3 (2016)
vol.2 (2015)
vol.1 (2014)
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