Found: 5
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Effect of partial substitution of tomato for avocado on physico-chemical and sensory aspects of sweet-and-sour sauce.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 10, p. 3965, doi. 10.1007/s13197-022-05428-x
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- Article
Effect of extract or infusion of leaves of the Hibiscus sabdariffa L. in the production and storage of the beverage blends with cupuassu: physico-chemical and sensory acceptance.
- Published in:
- Journal of Food Science & Technology, 2021, v. 58, n. 6, p. 2395, doi. 10.1007/s13197-020-04752-4
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- Article
Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride.
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- Journal of Food Science & Technology, 2020, v. 57, n. 9, p. 3232, doi. 10.1007/s13197-020-04354-0
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- Article
Low‐fat beef burgers containing fructooligosaccharides: Physicochemical properties, cooking characteristics, and sensory evaluation.
- Published in:
- Journal of Food Processing & Preservation, 2020, v. 44, n. 9, p. 1, doi. 10.1111/jfpp.14649
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- Article
Modeling the Acceptability of Cashew Apple Nectar Brands Using the Proportional Odds Model.
- Published in:
- Journal of Sensory Studies, 2015, v. 30, n. 2, p. 136, doi. 10.1111/joss.12145
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- Article