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  Search result  Your search for [subject]Curls returned 7 records.  
 
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  Book Feasibility study of high protein snack food prooduction II, corn-soy curls.

by Capanzana, MV.; Manila: FNRI/NSTA.

Subject: Nutrition research-corn soy curls; Cereal legume mix-fnri study; Corn soy curls-feasibility study; Food habits-public secondary school students.

  
     
Relevance: 14.67%
 
     
  Book Rice mongo curls.

Bicutan: FNRI, 1998.

Subject: Rice-mongo-project information; Rice mongo curls-production; Rice mongo curls-equipment.

  
     
Relevance: 13.36%
 
     
  Book Proposed fortification policy for cereal-grain products.

Washington, D.C: National Academy of Sciences, Food and Nutrition Board, Division of Biological Sciences.

Subject: Cereal grain products-enriching; Wheat flour-enrichment; Cereals-fortification policy; Fortification-curls.

  
     
Relevance: 10.06%
 
     
  Book Nutrification of popular snack foods in the Philippines.

by Bayan, AA.; Singapore: Science Council for Asean Sub-committee on Protein, 1984.

Subject: Curls; Soy snacks foods; Coconut; Mungo flour; Food nutrification; Crunchies; Snack foods-consumption pattern.

  
     
Relevance: 9.95%
 
     
  Book Bench scale production of energy protein rich rice-mongo curls by extrusion cooking process.

by Cilindro, AG.;

Subject: Energy foods-production; Cereals; Bench scale production-energy foods; Rice-mongo curls.

  
     
Relevance: 8.87%
 
     
  Analytics Development of soy supplemented extruded snack products. I rice-soy curls.

by Openiano, Oximer G.;

Subject: Nutrition; Rice-soy curls; Plain polyethylene; Soy flour; Rice flour.

  
     
Relevance: 8.60%
 
     
  Book Acceptability, tolerance and growth studies using high energy-protein food formulations developed by FNRI and other agencies-extruded corn-mongo curls and deep-fried corn-mongo crunchies.

by Velandria, FV.; Manila: FNRI.

Subject: Food technology; Food formulation; Protein-energy food; Corn-mongo crunchies-acceptability; Food processing and manufacture; Snack foods; Corn-mongo curls-acceptability.

  
     
Relevance: 8.35%
 
     
 
         
         
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