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Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica).
- Published in:
- Molecules, 2021, v. 26, n. 1, p. 54, doi. 10.3390/molecules26010054
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- Article
Development of an Expanded Snack of Rice Starch Enriched with Amaranth by Extrusion Process.
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- Molecules, 2019, v. 24, n. 13, p. 2430, doi. 10.3390/molecules24132430
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- Article
Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae.
- Published in:
- International Journal of Food Science, 2019, p. 1, doi. 10.1155/2019/9687281
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- Article
Structural, functional, thermal and rheological properties of nixtamalised and extruded blue maize ( Zea mays L.) flour with different calcium sources.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 578, doi. 10.1111/ijfs.12340
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- Article
Modeling of Total Soluble Solid and NaCl Uptake during Osmotic Treatment of Bell Peppers under Different Infusion Pressures.
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- Food & Bioprocess Technology, 2012, v. 5, n. 1, p. 184, doi. 10.1007/s11947-010-0358-9
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- Article
Improving textural quality in frozen jalapeño pepper by low temperature blanching in calcium chloride solution.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 401, doi. 10.1111/j.1365-2621.2004.00937.x
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- Article