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STUDY OF SOLIDS LEACHED DURING RICE COOKING USING THE TRANSMITTANCE AT 650 NM.
- Published in:
- Journal of Food Quality, 2009, v. 32, n. 3, p. 398, doi. 10.1111/j.1745-4557.2009.00252.x
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- Article
Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/3964392
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- Article
Recovery and Purification of 10-oxo-trans-8-decenoic Acid Enzymatically Produced Using a Crude Homogenate of Agaricus bisporus.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. c490, doi. 10.1111/j.1365-2621.2005.tb11506.x
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- Article
Biosynthesis of 1-Octen-3-ol and 10-Oxo-trans -8-decenoic Acid Using a Crude Homogenate of Agaricus bisporus: Reaction Scale Up.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. E367, doi. 10.1111/j.1365-2621.2005.tb09978.x
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- Article
Production of a high-protein meal and fermentable sugars from defatted soybean meal, a co-product of the soybean oil industry.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 3, p. 904, doi. 10.1111/ijfs.12384
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- Article
Quality attributes of vegetable soybean as a function of boiling time and condition.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 11, p. 2089, doi. 10.1111/j.1365-2621.2009.02038.x
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- Article
Canning of vegetable soybean: procedures and quality evaluations.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 6, p. 1125, doi. 10.1111/j.1365-2621.2009.01929.x
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- Article
Production of Fermentable Sugars and a High Protein Meal by Dilute Acid Hydrolysis of Soybean Meal at High Temperatures.
- Published in:
- BioResources, 2016, v. 11, n. 4, p. 8155, doi. 10.15376/biores.11.4.8155-8165
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- Article
Comparison of the energy consumption of five tabletop electric cooking appliances.
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- Energy Efficiency (1570646X), 2023, v. 16, n. 8, p. 1, doi. 10.1007/s12053-023-10181-x
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- Article