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Publications by Joe F. Panozzo
Nutritional and Functional Properties of Cookies Made Using Down‐graded Lentil – A Candidate for Novel Food Production and Crop Utilisation
Cereal Chemistry
Organic Chemistry
Food Science
Related publications
Nutritional Components, in Vitro Digestibility, and Textural Properties of Cookies Made From Whole Hull-Less Barley
Cereal Chemistry
Organic Chemistry
Food Science
Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties
Ciencia e Agrotecnologia
Soil Science
Veterinary
Crop Science
Food Science
Animal Science
Zoology
Agronomy
Nutritional and Sensory Properties of Cashew Nut-Wheat Based Cookies
American Journal of Food and Nutrition
Lentil – A Promising New Crop for Finland
Suomen Maataloustieteellisen Seuran Tiedote
Spirulina and Its Nutritional Importance: A Possible Approach for Development of Functional Food
Biochemistry & Pharmacology: Open Access
Functional Properties and Influences of Coconut Flour on Texture of Dough and Cookies
Vietnam Journal of Science and Technology
Effect of Growing Location and Variety on Nutritional and Functional Properties of Proso Millet (Panicum Miliaceum ) Grown as a Double Crop
Cereal Chemistry
Organic Chemistry
Food Science
Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus Altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Biomass Production and Nutritional Quality of Moringa Oleifera as Field Crop
Turk Tarim ve Ormancilik Dergisi/Turkish Journal of Agriculture and Forestry
Forestry
Ecology
Food Science
