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Ishtiaq Ahmad

Huazhong Agricultural University

4

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Formulation and characterization of yogurt prepared with enzymatically hydrolyzed potato powder and whole milk powder

2021 Journal of Food Science and Technology-mysore
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The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks

2019 International Journal of Food Science and Technology
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Effects of xanthan gum on cooking qualities, texture and microstructures of fresh potato instant noodles

2018 Journal of Food Measurement and Characterization
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