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Blueberry by‐product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 11, p. 4551, doi. 10.1002/jsfa.11812
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- Article
Novel Flours from Neltuma affinis Fruit for Improving the Technological Quality and Alveolar Structure of Gluten-Free Bread †.
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- Biology & Life Sciences Forum, 2023, v. 26, p. 119, doi. 10.3390/Foods2023-15516
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- Article
Sensory Profile of Gluten-Free Breads Based on Alternative Commercial Flours †.
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- Biology & Life Sciences Forum, 2023, v. 26, p. 124, doi. 10.3390/Foods2023-15217
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- Article
Geographical Differentiation of Honeys from Entre Ríos (Argentina) through Physicochemical Analysis: A Scientific Approach for the Characterization and Authentication of Regional Honeys †.
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- Biology & Life Sciences Forum, 2023, v. 26, p. 53, doi. 10.3390/Foods2023-15075
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- Article
Technological and multi‐sensory analysis approach to holistically understand the quality and consumer perception of gluten‐free breads with alternative flours.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 11, p. 8606, doi. 10.1111/ijfs.17557
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- Article
Novel application of a food ingredient based on soybean extruded‐expelled meal containing probiotics for improving gluten‐free bread quality.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 12, p. 6855, doi. 10.1111/ijfs.16727
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- Article
Soybean extruded by‐products as substrate for obtaining food ingredients containing probiotics.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4825, doi. 10.1111/ijfs.15690
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- Article