Found: 18
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Physical and textural properties of biscuits containing jet milled rye and barley flour.
- Published in:
- Journal of Food Science & Technology, 2019, v. 56, n. 1, p. 367, doi. 10.1007/s13197-018-3497-z
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- Article
Jet milling effect on wheat flour characteristics and starch hydrolysis.
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- Journal of Food Science & Technology, 2016, v. 53, n. 1, p. 784, doi. 10.1007/s13197-015-1990-1
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- Article
Bacterial Cellulose Production from Industrial Waste and by-Product Streams.
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- International Journal of Molecular Sciences, 2015, v. 16, n. 7, p. 14832, doi. 10.3390/ijms160714832
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- Article
Protein isolation from jet milled rye flours differing in particle size.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 104, p. 13, doi. 10.1016/j.fbp.2017.04.004
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- Article
Development of Microbial Oil Wax-Based Oleogel with Potential Application in Food Formulations.
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- Food & Bioprocess Technology, 2019, v. 12, n. 6, p. 899, doi. 10.1007/s11947-019-02257-3
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- Article
Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling.
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- Food & Bioprocess Technology, 2017, v. 10, n. 5, p. 831, doi. 10.1007/s11947-017-1863-x
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- Article
Jet Milling Effect on Functionality, Quality and In Vitro Digestibility of Whole Wheat Flour and Bread.
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- Food & Bioprocess Technology, 2015, v. 8, n. 6, p. 1319, doi. 10.1007/s11947-015-1494-z
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- Article
Effect of Iron Fortification on Physical and Sensory Quality of Gluten-Free Bread.
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- Food & Bioprocess Technology, 2012, v. 5, n. 1, p. 385, doi. 10.1007/s11947-011-0651-2
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- Publication type:
- Article
Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate.
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- Biomolecules (2218-273X), 2020, v. 10, n. 1, p. 1, doi. 10.3390/biom10010106
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- Article
Effect of different iron compounds on wheat and gluten-free breads.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 7, p. 1136, doi. 10.1002/jsfa.3927
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- Article
Chemical Profiling, Bioactivity Evaluation and the Discovery of a Novel Biopigment Produced by Penicillium purpurogenum CBS 113139.
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- Molecules, 2022, v. 27, n. 1, p. 69, doi. 10.3390/molecules27010069
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- Article
Rheological and sensory attributes of cream caramel desserts containing fructooligosaccharides as substitute sweeteners.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 3, p. 663, doi. 10.1111/ijfs.12013
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- Article
Compression of gellan gels. Part I: effect of salts.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 5, p. 1076, doi. 10.1111/j.1365-2621.2010.02242.x
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- Publication type:
- Article
Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 4, p. 661, doi. 10.1111/j.1365-2621.2009.02154.x
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- Article
The sensory attributes of cakes containing large numbers of low sugar raisins, as evaluated by consumers and a trained sensory panel.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 7, p. 759, doi. 10.1111/j.1365-2621.2005.01009.x
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- Publication type:
- Article
Exploration of Betalains and Determination of the Antioxidant and Cytotoxicity Profile of Orange and Purple Opuntia spp. Cultivars in Greece.
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- Plant Foods for Human Nutrition, 2022, v. 77, n. 2, p. 198, doi. 10.1007/s11130-022-00962-7
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- Article
Fermentation Kinetics of Gluten-Free Breads: The Effect of Carob Fraction and Water Content.
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- Foods, 2023, v. 12, n. 9, p. 1809, doi. 10.3390/foods12091809
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- Publication type:
- Article
Blends of Cactus Cladode Powder with Corn Starch, Milk Proteins and Gelatin: Rheological Evaluation and Application to a Soup Model.
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- Food & Bioprocess Technology, 2023, v. 16, n. 6, p. 1343, doi. 10.1007/s11947-023-03004-5
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- Article