Found: 9
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Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 126, p. 164, doi. 10.1016/j.fbp.2021.01.002
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- Article
Performance of pseudo‐specific cryogel in lysozyme purification from chicken egg white.
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- Canadian Journal of Chemical Engineering, 2023, v. 101, n. 6, p. 3497, doi. 10.1002/cjce.24703
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- Article
Tradução e validação para a língua portuguesa da escala de neofobia em relação à tecnologia de alimentos: food technology neophobia scale.
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- Ciência Rural, 2014, v. 44, n. 1, p. 174
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- Article
Otimização da aceitabilidade sensorial de requeijão cremoso light.
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- Ciência Rural, 2012, v. 42, n. 2, p. 360, doi. 10.1590/S0103-84782012000200027
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- Article
Study of the influence of line scale length (9 and 15 cm) on the sensory evaluations of two descriptive methods.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2815, doi. 10.1007/s13197-020-04890-9
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- Article
MODELING OF THE ADHESION OF BACILLUS CEREUS ISOLATED FROM A DAIRY PLANT AS A FUNCTION OF TIME AND TEMPERATURE.
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- Journal of Food Process Engineering, 2013, v. 36, n. 2, p. 187, doi. 10.1111/j.1745-4530.2012.00671.x
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- Article
SOLUBILITY OF QUAIL ( COTURNIX COTURNIX JAPONICA) EGG WHITE PROTEIN.
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- Journal of Food Process Engineering, 2008, v. 31, n. 5, p. 684, doi. 10.1111/j.1745-4530.2007.00182.x
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- Article
Validation of the hedonic threshold methodology in determining the hedonic rejection threshold.
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- Journal of Sensory Studies, 2018, v. 33, n. 1, p. 1, doi. 10.1111/joss.12313
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- Article
Validation of the hedonic threshold methodology in determining the compromised acceptance threshold.
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- Journal of Sensory Studies, 2017, v. 32, n. 2, p. n/a, doi. 10.1111/joss.12255
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- Article