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Publications by Shaoling Lin

Sensory and Nutritional Properties of Chinese Olive Pomace Based High Fibre Biscuit

Emirates Journal of Food and Agriculture

Applied Microbiology

English

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Antithrombotic and Antiatherosclerotic Properties of Olive Oil and Olive Pomace Polar Extracts in Rabbits

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Nutritional and Sensory Properties of Cashew Nut-Wheat Based Cookies

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Development of High Fibre Biscuit From Un - Boiled Palmyrah Tuber Flour

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Influence of Pomace Matrix and Cyclodextrin Encapsulation on Olive Pomace Polyphenols’ Bioaccessibility and Intestinal Permeability

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Functional and Pasting Properties of Wheat/Tigernut Pomace Flour Blends and Sensory Attributes of Wheat/Tigernut Pomace Flour Meat Pie

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Characterization of Some Jordanian Crude and Exhausted Olive Pomace Samples

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Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties

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Chemical and Nutritional Characteristics of High-Fibre Rye Milling Fractions [Pdf]

Acta Scientiarum Polonorum, Technologia Alimentaria

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Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies

Journal of Food and Nutrition Sciences

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