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Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties.
- Published in:
- Journal of Texture Studies, 2018, v. 49, n. 4, p. 456, doi. 10.1111/jtxs.12337
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- Article
CHARACTERIZATION OF FRUIT TREES POLLEN.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 634, doi. 10.5219/1096
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- Article
Assessment of the Effect of Secondary Fixation on the Structure of Meat Products Prepared for Scanning Electron Microscopy.
- Published in:
- Foods, 2020, v. 9, n. 4, p. 487, doi. 10.3390/foods9040487
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- Article
Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract.
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- Foods, 2020, v. 9, n. 3, p. 357, doi. 10.3390/foods9030357
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- Publication type:
- Article
Use of IHF-QD Microscopic Analysis for the Detection of Food Allergenic Components: Peanuts and Wheat Protein.
- Published in:
- Foods, 2020, v. 9, n. 2, p. 239, doi. 10.3390/foods9020239
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- Article