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The optimisation of processing and storage conditions of lyophilised purslane‐fortified yoghurts by central composite design.
- Published in:
- International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 282, doi. 10.1111/1471-0307.13034
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- Article
Characterization of structured lipids produced through interesterification of blends comprising beef tallow, milk, and vegetable oil using infrared spectroscopy.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 3, p. 309, doi. 10.1002/aocs.12801
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- Article
Optimization of Spontaneous Fermentation Conditions of Kohlrabi by Response Surface Methodology.
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- Fermentation (Basel), 2023, v. 9, n. 6, p. 550, doi. 10.3390/fermentation9060550
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- Article
Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow–corn oil blends.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 8, p. 1, doi. 10.1111/jfpp.14587
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- Article