Carlos Alberto SCOLARI. (2020). Cultura snack. Lo bueno, si breve... by Patricia María Nigro Moser

Subjects: “…Cultura snack…”
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Biotechnology of dried snacks with heightened nutritional value made from salmon backbones and jerusalem artichoke by Valeria A. Potapova, Olga Ya. Mezenova

Subjects: “…snack…”
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Pengaruh penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb.) dan variasi waktu pemanggangan terhadap sifat fisik, kimia dan kesukaan snack bar by Febi Prasetyo, Dwiyati Pujimulyani, Bayu Kanetro

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DEVELOPMENT OF COST-EFFECTIVE AND NUTRITIOUS SNACK BAR FROM LOCALLY AVAILABLE INGREDIENTS by Saba Nadeem Dar, Nehzat Zehra, Fatima Javed, Minahil Fatima, Sana Saleem, Kiran Firdous, Anum Firdous, Aqsa Nadeem

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Image Classification of Indonesian Snacks using Convolutional Neural Network by Kunti Eliyen, Abidatul Izzah, Fikha Rizky Aullia

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Factors affecting the choice of healthy snacks in primary school students of Southern Iran by Reza Faryabi, Reza Pournarani, Hadi Alizadeh Siuki, Moradali Zareipour, Salman Daneshi

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Using the Avocado as an Evening Snack to Investigate Whole Food Matrix and Macronutrient Composition on Morning Metabolic Indices in Adults With Prediabetes by Chelsea Preiss, Olga Marquis, Indika Edirisinghe, Britt M Burton-Freeman

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Training in making MP-ASI menus and nutritious meals in Glodogan, Klaten to prevent stunting by Irvia Resti Puyanda, Fitria Dwi Rahmawati, Henrikus Andries Gibran

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Formulation and Evaluation of a Nutritionally Enriched Plant Protein-Based Matrix Using Low Temperature Extrusion Cooking—Air Drying Technology by Ghaidaa Alharaty, Hosahalli S. Ramaswamy

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Snack bar formulated from moringa and cashew can prevent anemia during pregnancy by Diana Lestari, Feliciana Sabrina Nugroho, Rianita Pramitasari, Meda Canti, Rakhdiny Sustaningrum

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THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD by Saskia Revinka Maharani, Vega Yoesepa Pamela, Septariawulan Kusumasari

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The Impact of Fresh Blueberry Addition on the Extrusion-Cooking Process, Physical Properties and Antioxidant Potential of Potato-Based Snack Pellets by Maciej Combrzyński, Jakub Soja, Tomasz Oniszczuk, Karolina Wojtunik-Kulesza, Magdalena Kręcisz, Jarosław Mołdoch, Beata Biernacka

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Development of technology for functional products on basis of vegetable and fish raw materials by Valeria A. Potapova, Olga Ya. Mezenova

Subjects: “…snack…”
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Postprandial Glucose Response in Type 2 Diabetes Mellitus Patients and Possible Antioxidant Properties of a Plant-Based Snack Bar by Maria Dimopoulou, Alexandra Bargiota, Eleftheria Barmpa, Zozo Outskouni, Dimitrios Stagos, Varvara Trachana, Odysseas Androutsos, Olga Gortzi

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Effect of Training Program on Snack Consumption in Elementary School Girls: Application of the BASNEF Model by Zahra Jalili, Zahra Saboohi, Reza Tavakoli

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Snacks and ice cream as complementary dog feed: perspectives, trends, ingredients by Anete Freiberga, Aija Ilgaza, Evita Strausa, Inga Ciprovica, Jelena Zagorska

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Usage of Edible Mushrooms in Various Food Products by Özge Süfer, Fuat Bozok, Hande Demir

Subjects: “…Mushroom Snack…”
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Fast microwave carbonization of aluminum-coated plastic wastes and perspectives: The examples of CDs and snack bags by Athanasios B. Bourlinos, Konstantinos Spyrou, Dimitrios Moschovas, Apostolos Avgeropoulos, Constantinos Salmas, Michael A. Karakassides

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Development and evaluation of an alternative protein-rich legume-based snack by Dima Mnayer, Karine Joubrane

Subjects: “…Potato snack…”
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A Comprehensive Review on Beyşehir Tarhana, A Turkish Traditional Food by Mehmet Baslar, Gokce Nur Ozcelik, Hacer Calıskan

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