Found: 12
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Rheological and baking properties of cowpea and wheat flour blends.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 5, p. 657, doi. 10.1002/(SICI)1097-0010(199904)79:5<657::AID-JSFA228>3.0.CO;2-3
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- Article
Effects of glyceryl monostearate and α-amylase supplements on rheological and breadmaking properties of medium protein wheat flour.
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- Journal of the Science of Food & Agriculture, 1990, v. 52, n. 1, p. 97, doi. 10.1002/jsfa.2740520111
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- Article
Composition, texture and microstructure appraisal of paneer coagulated with sour fruit juices.
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- Journal of Food Science & Technology, 2019, v. 56, n. 1, p. 253, doi. 10.1007/s13197-018-3484-4
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- Article
Intransience of functional components and distinctive properties of <italic>amla</italic> (Indian gooseberry) ice cream during short-term storage.
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- Journal of Food Science & Technology, 2018, v. 55, n. 5, p. 1746, doi. 10.1007/s13197-018-3087-0
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- Article
Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry).
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7861, doi. 10.1007/s13197-015-1877-1
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- Article
Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2112, doi. 10.1007/s13197-013-1184-7
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- Article
Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese.
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- Journal of Food Science & Technology, 2015, v. 52, n. 3, p. 1561, doi. 10.1007/s13197-013-1176-7
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- Article
Effect of heat treatment on the storage stability of low calorie milk drinks.
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- Journal of Food Science & Technology, 2014, v. 51, n. 9, p. 1875, doi. 10.1007/s13197-012-0714-z
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- Article
Effect of handling and processing on pesticide residues in food- a review.
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- Journal of Food Science & Technology, 2014, v. 51, n. 2, p. 201, doi. 10.1007/s13197-011-0499-5
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- Article
Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks.
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- Journal of Food Science & Technology, 2012, v. 49, n. 6, p. 704, doi. 10.1007/s13197-010-0216-9
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- Article
EFFECT OF SUGAR SUBSTITUTION BY NATURAL HIGH INTENSITY SWEETENER ON THE QUALITY CHARACTERISTICS OF COOKIES AND MUFFINS.
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- Agricultural Research Journal, 2019, v. 56, n. 3, p. 517, doi. 10.5958/2395-146X.2019.00080.2
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- Article
Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Z<italic>ingiber officinale</italic>).
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- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 190, doi. 10.1111/1471-0307.12430
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- Article