Found: 6
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Development and performance evaluation of an improved electric baking oven for baked products.
- Published in:
- Food Science & Nutrition, 2023, v. 11, n. 6, p. 3057, doi. 10.1002/fsn3.3287
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- Article
Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure.
- Published in:
- International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/5569917
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- Article
The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 404, doi. 10.1111/1471-0307.12758
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- Article
Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt.
- Published in:
- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1969, doi. 10.1007/s13197-020-04708-8
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- Publication type:
- Article
High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce.
- Published in:
- Food Science & Biotechnology, 2021, v. 30, n. 3, p. 413, doi. 10.1007/s10068-021-00881-4
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- Publication type:
- Article
Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values.
- Published in:
- Journal of Food Processing & Preservation, 2017, v. 41, n. 6, p. n/a, doi. 10.1111/jfpp.13236
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- Publication type:
- Article