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Structure-Function Relationships in Pectin Emulsification.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 71, doi. 10.1007/s11483-017-9513-4
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- Article
Application of multiple component constraint mixture design for studying the effect of ingredient variations on the chemical composition and physico-chemical properties of soy-peanut-cow milk.
- Published in:
- International Food Research Journal, 2013, v. 20, n. 2, p. 811
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- Publication type:
- Article
ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF Chrysophyllum albidum FRUIT AT DIFFERENT RIPENING STAGES.
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- African Journal of Food, Agriculture, Nutrition & Development, 2021, v. 21, n. 9, p. 18694, doi. 10.18697/ajfand.104.19055
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- Article