Found: 15
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Characterization of Zooglan-115, an exocellular glycan of Zoogloea ramigera-115
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 946
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- Article
Extracellular microbial polysaccharide production by fermentation onwhey or hydrolyzed whey
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 756, doi. 10.1111/j.1365-2621.1978.tb02411.x
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- Article
Deep fat frying characteristics of butteroil
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1110
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- Article
Chemical and enzymatic modifications of collagen: The effect of cross-linking on the enzyme-binding capacity of collagen
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1056
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- Article
Mass transfer and kinetic characteristics of a collagen-ss-galactosidase (Aspergillus niger) reactor
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 494
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- Article
Immobilized catalase reactor for use in peroxide sterilization of dairy products
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 641
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- Article
Effect of calcium, magnesium and whey proteins on the activity of beta>-galactosidase <(A. niger) immobilized on collagen
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 467
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- Article
Sanitation of a biocatalytic reactor used for hydrolysis of acid whey
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 291
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- Article
Characterization of lactase immobilized on collagen: Conversion of whey lactose by soluble and immobilized lactase
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 751
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- Article
Inactivation and regeneration of immobilized catalase
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 338, doi. 10.1111/j.1365-2621.1974.tb02889.x
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- Article
Mechanism of emulsifier action in an ice cream system
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 108, doi. 10.1111/j.1365-2621.1974.tb00999.x
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- Article
CONTRIBUTION OF SPECIFIC SACCHARIDE FRACTIONS OF CORN SYRUP TO THE SYRUP FLAVOR OF ICE CREAM MIX.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 328, doi. 10.1111/j.1365-2621.1972.tb05847.x
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- Article
ACTION OF EMULSIFIERS IN ICE CREAM UTILIZING THE HLB CONCEPT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 5, p. 718, doi. 10.1111/j.1365-2621.1971.tb03287.x
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- Article
FLAVOR MODIFICATIONS PRODUCED IN ICE CREAM MIX MADE WITH CORN SYRUP. 2. CO<sub>2</sub> Production Associated with the Browning Reaction.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 4, p. 398, doi. 10.1111/j.1365-2621.1970.tb00942.x
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- Article
TRACE HYDROGENATION OF BUTTEROIL AT LOW TEMPERATURES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 4, p. 395, doi. 10.1111/j.1365-2621.1970.tb00941.x
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- Article