Found: 19
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Extrusion of corn grits containing various levels of hydrocolloids.
- Published in:
- International Journal of Food Science & Technology, 1986, v. 21, n. 1, p. 61, doi. 10.1111/j.1365-2621.1986.tb01930.x
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- Article
Properties of extruded blends of wheat dried distiller grain flour with other flours.
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- International Journal of Food Science & Technology, 1989, v. 24, n. 4, p. 373, doi. 10.1111/j.1365-2621.1989.tb00657.x
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- Article
The effect of various hydrocolloids on some physical properties of extruded corn grits.
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- International Journal of Food Science & Technology, 1988, v. 23, n. 1, p. 49, doi. 10.1111/j.1365-2621.1988.tb00549.x
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- Article
Extrusion Cooking of Corn/Soybean Mix in Presence of Thermostable α-Amylase.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 1, p. 99, doi. 10.1111/j.1365-2621.1991.tb07985.x
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- Article
Effect of ether extracts from condensed wood smokes on the growth ofAeromonas hydrophila and Staphylococcus aureus
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1840, doi. 10.1111/j.1365-2621.1988.tb07856.x
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- Article
Effect of extrusion cooking on in vitro protein digestibility of sorghum
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 218
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- Article
Measurement of available lysine using the guanidination reaction
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 132, doi. 10.1111/j.1365-2621.1981.tb14546.x
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- Article
Flavor profile analyses of cooked beef loin steaks
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1113, doi. 10.1111/j.1365-2621.1980.tb06499.x
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- Article
Sensory and physical measurements of dry fermented salami prepared with mechanically processed beef product and structured soy protein fiber
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 465, doi. 10.1111/j.1365-2621.1979.tb03813.x
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- Article
Utilization of mechanically deboned beef in cooked salami
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 307
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- Article
Effect of baking methods on the fatty acid composition of potatoes
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1669, doi. 10.1111/j.1365-2621.1977.tb08453.x
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- Article
Sensory comparison of four potato varieties baked conventionally andby microwaves
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 541, doi. 10.1111/j.1365-2621.1977.tb01542.x
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- Article
Influence of freshness and color on potato chip sensory preferences
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 7, p. 251, doi. 10.1111/j.1365-2621.1973.tb07250.x
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- Article
STABILITY OF BUTYLHYDROXYANISOLE (BHA) IN WATER UNDER STRESSES OF STERILIZATION.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 5, p. 898, doi. 10.1111/j.1365-2621.1973.tb02104.x
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- Article
DIGESTIVE ACCEPTABILITY OF PROTEINS AS MEASURED BY THE INITIAL RATE OF IN VITRO PROTEOLYSIS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 173, doi. 10.1111/j.1365-2621.1973.tb02806.x
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- Article
THE EFFECT OF FLAVOR ENHANCERS ON DIRECT HEADSPACE GAS-LIQUID CHROMATOGRAPHY PROFILES OF BEEF BROTH.
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- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 6, p. 963, doi. 10.1111/j.1365-2621.1972.tb03715.x
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- Article
USE OF GAS-LIQUID CHROMATOGRAPHY FOR QUALITY EVALUATION OF DRY EGG PRODUCTS.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 6, p. 936, doi. 10.1111/j.1365-2621.1971.tb15563.x
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- Article
Pyrazine composition of wood smoke as influenced by wood source and smoke generation variables.
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- Flavour & Fragrance Journal, 1985, v. 1, n. 1, p. 37, doi. 10.1002/ffj.2730010109
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- Article
Gas-liquid chromatography separation of the free phenolic acid fractions in various oilseed protein sources.
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- Journal of the Science of Food & Agriculture, 1974, v. 25, n. 7, p. 797, doi. 10.1002/jsfa.2740250709
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- Article