1.Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate

作　　者：JABEEN, Sidra ;HUMA, Nuzhat ;SAMEEN, Aysha 等

出　　处：Food Science and Technology (Campinas). 2021 ;41:197-207.doi:10.1590/fst.12220

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：261542200

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2.Evaluation of cookery methods in reduction of pesticide residues and quality attributes of okra fruit (Abelmoschus esculentus L.)

作　　者：ISHFAQ Bushra ;SAMEEN Aysha ;PASHA Imran 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.86021

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038809060

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3.Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants

作　　者：ALI Muhammad Bahadur ;MURTAZA Mian Shamas ;SHAHBAZ Muhammad 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.33420

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038809302

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4.Characterization of bioactive fatty acids and oxidative stability of microwave vacuum dried fish powder supplemented extruded product

作　　者：MANZOOR Muhammad Faisal ;SHABBIR Umair ;GILANI Syed Muneeb 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.22720

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038809407

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