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Publications by Catherine A Durham
Consumer Detection and Acceptability of Reduced-Sodium Bread
Public Health Nutrition
Nutrition
Dietetics
Public Health
Environmental
Medicine
Occupational Health
Related publications
Evaluation of the Nutritional Quality and Consumer Acceptability of Wheat-Sesame (Triticum Aestivum-Sesame Indicum) Composite Bread Blends
Journal of Nutritional Health & Food Science
Nutritional Quality, Sensory Quality and Consumer Acceptability of Sorghum and Bread Wheat Biscuits Fortified With Defatted Soy Flour
International Journal of Food Science and Technology
Industrial
Manufacturing Engineering
Food Science
Development of Sorghum-Wheat Composite Bread and Evaluation of Nutritional, Physical and Sensory Acceptability
African Journal of Food Science and Technology
Consumer Acceptability of Developed Women Apparels Inspired From Molela Craft
International Journal of Current Microbiology and Applied Sciences
Consumer Acceptability Studies in Shelf-Life Estimation of Rapeseed and Sunflower Oils
Acta Alimentaria
Food Science
Effects of Different Cooking Methods on the Consumer Acceptability of Chevon
African Journal of Biotechnology
Consumer Preferences for Superfood Ingredients—the Case of Bread in Germany
Sustainability
Development
Management
Monitoring
Environmental Science
Renewable Energy
Energy Engineering
Law
Sustainability
Planning
Policy
Power Technology
the Environment
Geography
Nutritional Characteristics and Consumer Acceptability of Sausages With Different Combinations of Goat and Beef Meats
Functional Foods in Health and Disease
Effect of Flaxseed Flour Incorporation on the Physical Properties and Consumer Acceptability of Cereal Bars
Food Science and Technology International
Industrial
Chemical Engineering
Food Science
Manufacturing Engineering
