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AMINO ACID, PHYTOCHEMICALS, AND ANTIOXIDANT ACTIVITIES OF GLUTEN-FREE COOKIES FROM ORANGE-FLESHED SWEET POTATO AND PLEUROTUS TUBER-REGIUM SCLEROTIUM.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 2, p. 20, doi. 10.35219/foodtechnology.2021.2.02
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- Article
Effect of Pulsed Electric Field Processing on Flavor and Color of Liquid Foods.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 3, p. n/a, doi. 10.1111/jfpp.12940
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- Article
Effect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat bread.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2200, doi. 10.1007/s13197-021-05233-y
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- Article
Effect of roasting conditions on the browning intensity and structural changes in jackfruit ( Artocarpus hetrophyllus) seeds.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8050, doi. 10.1007/s13197-015-1900-6
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- Article
Quality Characteristics and Volatile Compounds of Foam Mat Dried Corn Flour.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 5, p. 456, doi. 10.1111/jfq.12219
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- Article