Found: 5
Select item for more details and to access through your institution.
Effects of the addition of high‐temperature water on the bubble structure, rheological properties, and sensory characteristics of gluten‐free rice flour bread.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 12, p. 1, doi. 10.1111/jfpp.17228
- By:
- Publication type:
- Article
Antioxidant activities of two sericin proteins extracted from cocoon of silkworm (Bombyx mori) measured by DPPH, chemiluminescence, ORAC and ESR methods.
- Published in:
- Biomedical Reports, 2014, v. 2, n. 3, p. 364, doi. 10.3892/br.2014.244
- By:
- Publication type:
- Article
Dyeing of Silkworm Cocoon Using Acid Dye.
- Published in:
- Journal of Textile Engineering, 2009, v. 55, n. 4, p. 125, doi. 10.4188/jte.55.125
- By:
- Publication type:
- Article
Dyeing Property of Silkworm Cocoon.
- Published in:
- Journal of Textile Engineering, 2009, v. 55, n. 2, p. 67, doi. 10.4188/jte.55.67
- By:
- Publication type:
- Article
Development of Bread Supplemented with the Silk Protein Sericin.
- Published in:
- Food Science & Technology Research, 2014, v. 20, n. 5, p. 1021, doi. 10.3136/fstr.20.1021
- By:
- Publication type:
- Article