Found: 7
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Effect of tiger nut-derived products in gluten-free batter and bread.
- Published in:
- Food Science & Technology International, 2015, v. 21, n. 5, p. 323, doi. 10.1177/1082013214535615
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- Article
Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure.
- Published in:
- Journal of Dairy Research, 2000, v. 67, n. 3, p. 329, doi. 10.1017/s0022029900004301
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- Article
Numerical modeling and experimental validation of meat burgers and vegetarian patties cooking process with an innovative IR laser system.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 9, p. 1, doi. 10.1111/jfpe.14097
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- Article
A Diffusion Model to Quantify Membrane Repair Process in Listeria monocytogenes Exposed to High Pressure Processing Based on Fluorescence Microscopy Data.
- Published in:
- Frontiers in Microbiology, 2021, v. 11, p. N.PAG, doi. 10.3389/fmicb.2021.598739
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- Article
Lipid oxidation and colour in pressure- and heat-treated minced chicken thighs.
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- Journal of the Science of Food & Agriculture, 2004, v. 84, n. 11, p. 1285, doi. 10.1002/jsfa.1778
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- Article
From hazard analysis to risk control using rapid methods in microbiology: A practical approach for the food industry.
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- Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 4, p. 1877, doi. 10.1111/1541-4337.12592
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- Article
Chestnut flour sourdough for gluten-free bread making.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 10, p. 1795, doi. 10.1007/s00217-016-2679-z
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- Article