Found: 5
Select item for more details and to access through your institution.
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
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