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Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheese: manufacture, composition, yield and microstructure.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 1, p. 109, doi. 10.1046/j.0950-5423.2003.00750.x
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- Article
Sensory Analysis of Whole Wheat/Soy Flour Breads.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2141, doi. 10.1111/j.1365-2621.2003.tb07033.x
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- Article
Effect of Starch Content on Viscosity of Starch-Filled Poly(Hydroxy Ester Ether) Composites.
- Published in:
- Polymer Engineering & Science, 2001, v. 41, n. 8, p. 1365, doi. 10.1002/pen.10836
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- Article
The effect of temperature on the interfacial tension of polycarbonate/polyethylene blends.
- Published in:
- Polymer Engineering & Science, 1997, v. 37, n. 3, p. 636, doi. 10.1002/pen.11706
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- Publication type:
- Article