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Enzymatic susceptibility of wheat gluten after subcritical water treatment.
- Published in:
- Food Science & Biotechnology, 2017, v. 26, n. 6, p. 1545, doi. 10.1007/s10068-017-0214-z
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- Article
Effect of high hydrostatic pressure on immunomodulatory activity of cloudy apple juice.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 175, doi. 10.1007/s10068-012-0022-4
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- Article
Kinetics of inactivation of Bacillus subtilis spores by continuous or intermittent ohmic and conventional heating.
- Published in:
- Biotechnology & Bioengineering, 1999, v. 62, n. 3, p. 368, doi. 10.1002/(SICI)1097-0290(19990205)62:3<368::AID-BIT14>3.0.CO;2-0
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- Article
Growth kinetics of Lactobacillus acidophilus under ohmic heating.
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- Biotechnology & Bioengineering, 1996, v. 49, n. 3, p. 334, doi. 10.1002/(SICI)1097-0290(19960205)49:3<334::AID-BIT12>3.0.CO;2-E
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- Article
Effects of Hydrolyzed Animal Protein on the Enhancement of Saltiness and Quality Characteristics of White Pan Bread.
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- Food & Bioprocess Technology, 2019, v. 12, n. 11, p. 1832, doi. 10.1007/s11947-019-02332-9
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- Article