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Perspective and quality aspects of fermentation in rice milk: effects of bacterial strains and rice variety.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 11, p. 8150, doi. 10.1111/ijfs.17445
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- Article
Development of Formulation and Technology of Low-lactose Dairy Beverage Made from Goat Milk.
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- KnE Life Sciences, 2020, v. 2020, p. 203, doi. 10.18502/kls.v5i1.6049
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- Article
Jerusalem Artichoke Tuber Processing: Influence of Pre-Treatment Methods, Lactic Acid, and Propionic Acid Bacteria Strains on Functional Fermented Beverage Production.
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- Plant Foods for Human Nutrition, 2024, v. 79, n. 3, p. 617, doi. 10.1007/s11130-024-01195-6
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- Article
Influence of pre‐treatment methods on quality indicators and mineral composition of plant milk from different sources of raw materials.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 2, p. 967, doi. 10.1002/jsfa.12992
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- Article
THE EFFECTS OF THE ADDITION OF STARTER CULTURES AND STEVIOSIDE ON TECHNOLOGICAL LOW-FAT FERMENTED SHERBET ICE-CREAM WITHOUT SUGAR.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 361, doi. 10.17306/j.afs.0724
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- Article
TAPIOCA MALTODEXTRIN IN THE PRODUCTION OF SOFT UNRIPENED CHEESE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 1, p. 47, doi. 10.17306/J.AFS.2016.1.5
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- Article