Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Lilian Were
Lowering Greening of Cookies Made From Sunflower Butter Using Acidic Ingredients and Effect on Reducing Capacity, Tryptophan and Protein Oxidation
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Greening in Sunflower Butter Cookies as a Function of Egg Replacers and Baking Temperature
Journal of Food Science and Technology
Food Science
Related publications
The Effect of Raising and Lowering Tryptophan Levels on Human Mood and Social Behaviour
Philosophical Transactions of the Royal Society B: Biological Sciences
Biochemistry
Agricultural
Genetics
Molecular Biology
Biological Sciences
Consumer Acceptability of Chocolate Chip Cookies Using Applesauce as a Fat(butter) Substitute
Emirates Journal of Food and Agriculture
Applied Microbiology
Crop Science
Food Science
Animal Science
Zoology
Biotechnology
Agronomy
The Effect of High-Pressure Processing on Enteral Food Made From Fresh or Semi-Finished Ingredients
Bioactive Compounds and Acceptance of Cookies Made With Guava Peel Flour
Food Science and Technology
Biotechnology
Food Science
Rheological Properties and Fatty Acid Profile of Farm Butter Made From Cows’ Milk Grazing on Mountain Pasture
Journal of Milk Science and Biotechnology
Effect of High Fat and High Fat-High Protein Diets on Biosynthesis of Niacin From Tryptophan in Rats
THE JOURNAL OF VITAMINOLOGY
Nutritional Components, in Vitro Digestibility, and Textural Properties of Cookies Made From Whole Hull-Less Barley
Cereal Chemistry
Organic Chemistry
Food Science
Sunflower Protein Concentrate and Crambe Protein Concentrate in Diets for Silver Catfish Rhamdia Quelen (Quoy and Gaimard, 1824): Use as Sustainable Ingredients
Anais da Academia Brasileira de Ciencias
Multidisciplinary
