Found: 8
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Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 4, p. 1460, doi. 10.1007/s13197-021-05156-8
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- Article
Microbiological and chemical properties of wet tarhana produced by different dairy products.
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- Journal of Food Science & Technology, 2018, v. 55, n. 12, p. 4770, doi. 10.1007/s13197-018-3410-9
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- Article
Correlation of Bread Staling and Starch Digestibility and Role of Carboxymethyl Cellulose.
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- Starch / Staerke, 2023, v. 75, n. 11/12, p. 1, doi. 10.1002/star.202300007
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- Article
Enhancing nutritional and functional properties of rice starch by modification with Matcha extract.
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- Food Science & Nutrition, 2024, v. 12, n. 6, p. 4284, doi. 10.1002/fsn3.4087
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- Article
The Combined Usage of β-Cyclodextrin and Milk Proteins in Microencapsulation of Bifidobacterium bifidum BB-12.
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- Probiotics & Antimicrobial Proteins, 2020, v. 12, n. 2, p. 747, doi. 10.1007/s12602-019-09621-x
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- Article
The Use of Probiotic-Loaded Single- and Double-Layered Microcapsules in Cake Production.
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- Probiotics & Antimicrobial Proteins, 2019, v. 11, n. 3, p. 840, doi. 10.1007/s12602-018-9467-y
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- Article
Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 6, p. 5721, doi. 10.1007/s11694-023-02079-0
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- Article
THE USE OF REFRACTANCE WINDOW-DRIED EGG POWDER IN CAKE PRODUCTION.
- Published in:
- GIDA: The Journal of Food, 2023, v. 48, n. 5, p. 963, doi. 10.15237/gida.GD23069
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- Article