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Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 5, p. 1958, doi. 10.1007/s13197-021-05211-4
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- Article
Optimization of the production of roasted-nutty aroma by a newly isolated fungus Tolypocladium inflatum SRH81 and impact of encapsulation on its quality.
- Published in:
- Journal of Genetic Engineering & Biotechnology, 2022, v. 20, n. 1, p. 1, doi. 10.1186/s43141-022-00445-x
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- Publication type:
- Article
Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse.
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- Electronic Journal of Biotechnology, 2015, v. 18, n. 1, p. 5, doi. 10.1016/j.ejbt.2014.10.006
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- Article