Found: 7
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Oxidative Stability of a New Peanut Butter Bite Product.
- Published in:
- International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/5528315
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- Article
Development of New Chip Products from Brewer's Spent Grain.
- Published in:
- Journal of Food Quality, 2021, p. 1, doi. 10.1155/2021/5521746
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- Article
Effects of Biomass Feedstocks and Gasification Conditions on the Physiochemical Properties of Char.
- Published in:
- Energies (19961073), 2013, v. 6, n. 8, p. 3972, doi. 10.3390/en6083972
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- Article
Watermelon Pomace Composition and the Effect of Drying and Storage on Lycopene Content and Color.
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- Journal of Food Quality, 2012, v. 35, n. 5, p. 331, doi. 10.1111/j.1745-4557.2012.00455.x
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- Article
Simultaneous saccharification and fermentation of Kanlow switchgrass pretreated by hydrothermolysis using Kluyveromyces marxianus IMB4.
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- Biotechnology & Bioengineering, 2008, v. 101, n. 5, p. 894, doi. 10.1002/bit.21965
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- Article
Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C109, doi. 10.1111/j.1365-2621.2006.tb15604.x
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- Article
Physical Quality and Carotene Content of Solar-Dried Green Leafy and Yellow Succulent Vegetables.
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- Plant Foods for Human Nutrition, 2006, v. 61, n. 1, p. 12, doi. 10.1007/s11130-006-0003-y
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- Article