Found: 11
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Cajá-manga peel: evolution of sensory, chemical and physical characteristics from flour to bread production.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 5, p. 3931, doi. 10.1007/s11694-021-00968-w
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- Article
Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials.
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- Food Engineering Reviews, 2015, v. 7, n. 1, p. 33, doi. 10.1007/s12393-014-9096-5
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- Article
Physicochemical, antioxidant and sensory properties of fermented milk beverage with added prebiotic and caja-manga pulp.
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- Cientifica, 2018, v. 46, n. 3, p. 207, doi. 10.15361/1984-5529.2018v46n3p207-214
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- Article
Duty cycle and high-frequency effects on welfare and meat quality of broilers chicken: compliance with European animal stunning regulation.
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- Ciência Rural, 2024, v. 54, n. 3, p. 1, doi. 10.1590/0103-8478cr20220668
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- Article
PNEUMATIC CONVEYING OF SUGAR: EFFECT ON THE RHEOLOGY OF COOKIE DOUGH.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 60, doi. 10.34302/crpjfst/2019.11.2.5
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- Article
Improving quality of refined canola oil by liquid–liquid extraction on pilot scale apparatus.
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- Journal of Food Process Engineering, 2020, v. 43, n. 11, p. 1, doi. 10.1111/jfpe.13513
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- Article
Sodium reduction in crackers: optimization of process to keep sensory quality without technological impacts.
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- Scientia Agricola, 2022, v. 79, n. 3, p. 1, doi. 10.1590/1678-992X-2020-0324
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- Article
Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation.
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- Scientia Agricola, 2021, v. 78, n. 6, p. 1, doi. 10.1590/1678-992X-2020-0153
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- Article
Sinergismo entre Ácidos orgânicos e Sorbato de potássio no controle de Aspergillusflavus.
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- Segurança Alimentar e Nutricional, 2018, v. 25, n. 3, p. 114, doi. 10.20396/san.v25i3.8652765
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- Article
Microbiological quality and physicochemical characteristics of head cheeses produced by different manufacturers.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 5, p. 1, doi. 10.1111/jfpp.14416
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- Article
Perceptions, attitudes, and motivational factors for consumers and nonconsumers of traditional and craft beers.
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- Journal of Sensory Studies, 2023, v. 38, n. 2, p. 1, doi. 10.1111/joss.12813
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- Article