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Effects of millimeter wave treatment on the germination rate and antioxidant potentials and gamma-aminobutyric acid of the germinated brown rice.
- Published in:
- Food Science & Biotechnology, 2016, v. 25, n. 1, p. 111, doi. 10.1007/s10068-016-0016-8
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- Article
Optimization of ultra high pressure extraction (UHPE) condition for puffed ginseng using response surface methodology.
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- Food Science & Biotechnology, 2014, v. 23, n. 4, p. 1151, doi. 10.1007/s10068-014-0157-6
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- Article
Significance of Starch Properties and Quantity on Sponge Cake Volume.
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- Cereal Chemistry, 2014, v. 91, n. 3, p. 280, doi. 10.1094/CCHEM-06-13-0114-R
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- Article
Significance of Wheat Flour Particle Size on Sponge Cake Baking Quality.
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- Cereal Chemistry, 2013, v. 90, n. 2, p. 150, doi. 10.1094/CCHEM-07-12-0088-R
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- Article
Arthroscopic Treatment of Localized Synovial Chondromatosis of the Posterior Knee Joint.
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- Orthopedics, 2010, v. 33, n. 1, p. 49, doi. 10.3928/01477447-20091124-22
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- Article
Improved rheological properties and shelf-life of wheat starch-lipid complex produced by the homogenization process.
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- Food Science & Biotechnology, 2021, v. 30, n. 4, p. 541, doi. 10.1007/s10068-021-00889-w
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- Article
Characteristics of wheat starch–pectin hydrolysate complexes by dry heat treatment.
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- Food Science & Biotechnology, 2020, v. 29, n. 10, p. 1389, doi. 10.1007/s10068-020-00796-6
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- Article
Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans.
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- Food Science & Biotechnology, 2020, v. 29, n. 5, p. 585, doi. 10.1007/s10068-020-00768-w
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- Article
Physicochemical and retrogradation properties of modified chestnut starches.
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- Food Science & Biotechnology, 2019, v. 28, n. 6, p. 1723, doi. 10.1007/s10068-019-00622-8
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- Article
A study of the quality characteristics of frozen Korean rice cake by using different thawing methods.
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- Food Science & Biotechnology, 2018, v. 27, n. 5, p. 1343, doi. 10.1007/s10068-018-0376-3
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- Article
Retrogradation kinetics of chestnut starches cultivated in three regions of Korea.
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- Food Science & Biotechnology, 2017, v. 26, n. 3, p. 663, doi. 10.1007/s10068-017-0103-5
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- Article
Rheological properties of rice flour treated with mild solutions of citric acid.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 129, doi. 10.1007/s10068-017-0017-2
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- Article
Effect of millimeter waves on the microbiological and physicochemical properties of Korean rice wine Makgeolli.
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- Food Science & Biotechnology, 2016, v. 25, n. 2, p. 497, doi. 10.1007/s10068-016-0069-8
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- Article
Optimization of thermal processing conditions for brown rice noodles.
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- Applied Biological Chemistry, 2016, v. 59, n. 4, p. 517, doi. 10.1007/s13765-016-0187-2
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- Article
Effects of Ultra High Pressure, Pressing Time and HCl Concentration on Non-thermal Starch Hydrolysis Using Ultra High Pressure.
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- Starch / Staerke, 2009, v. 61, n. 6, p. 334, doi. 10.1002/star.200800232
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- Article
The Structures and Bonding of Bismuth-Doped Boron Clusters: BiB 4 − and BiB 5 −.
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- Inorganics, 2023, v. 11, n. 10, p. 405, doi. 10.3390/inorganics11100405
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- Article
Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol.
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- Foods, 2020, v. 9, n. 12, p. 1737, doi. 10.3390/foods9121737
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- Article