Works matching IS 10820132 AND DT 2000 AND VI 6 AND IP 5
Results: 9
Influence of shear rate and concentration ratio on viscous synergism. Application to xanthan—Iocust bean gum— NaCMC mixtures Influencia de la velocidad de cizalla y la relación de concentraciones en la sinergia viscosa. ...
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- Food Science & Technology International, 2000, v. 6, n. 5, p. 415, doi. 10.1177/108201320000600508
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- Article
Reduction of oil uptake in deep fried tortilla chips Reducción de la absorción de aceite en la fritura de tiras de maíz.
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- Food Science & Technology International, 2000, v. 6, n. 5, p. 425, doi. 10.1177/108201320000600509
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- Article
Food Science & Technology International An Aspen Publication@.
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- Food Science & Technology International, 2000, v. 6, n. 5, p. 350, doi. 10.1177/108201320000600501
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- Article
Note. The ripening of Prunus persica fruits with a dominant flat allele Nota. Maduración de frutos de Prunus persica con un alelo dominante de la forma achatada.
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- Food Science & Technology International, 2000, v. 6, n. 5, p. 399, doi. 10.1177/108201320000600506
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- Article
Formación y estabilidad de emulsiones de aislados proteicos de soja con diferente contenido de sulfhidrilos libres Formation and stability of emulsions of soy protein isolates with different sulfhydryl content.
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- Food Science & Technology International, 2000, v. 6, n. 5, p. 407, doi. 10.1177/108201320000600507
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- Article
Calcium and phosphorus bioavailability in rats consuming oil from either raw sardines or sardines fried in olive oil Biodisponibilidad de calcio y fósforo en ratas alimentadas con grasa de sardina cruda o frita con aceite de oliva.
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- Food Science & Technology International, 2000, v. 6, n. 5, p. 387, doi. 10.1177/108201320000600505
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- Article
Utilization of applesauce in a low-fat bologna-type product Empleo del pure de manzana en la elaboración de productos del tipo mortadela.
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- Food Science & Technology International, 2000, v. 6, n. 5, p. 379, doi. 10.1177/108201320000600504
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- Article
Review: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milks Revisión: Aspectos tecnológicos y sensoriales de quesos con ...
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- Food Science & Technology International, 2000, v. 6, n. 5, p. 351, doi. 10.1177/108201320000600502
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- Article
Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto.
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- Food Science & Technology International, 2000, v. 6, n. 5, p. 371, doi. 10.1177/108201320000600503
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- Article