Found: 5
Select item for more details and to access through your institution.
Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 547, doi. 10.47836/ifrj.28.3.14
- By:
- Publication type:
- Article
Relationship between antioxidant capacity and angiotensin-converting enzyme inhibitory activity of papain-generated protein hydrolysates and peptides from palm kernel cake proteins.
- Published in:
- International Food Research Journal, 2019, v. 26, n. 5, p. 1641
- By:
- Publication type:
- Article
Effects of sugar sources and fermentation time on the properties of tea fungus (kombucha) beverage.
- Published in:
- International Food Research Journal, 2019, v. 26, n. 2, p. 481
- By:
- Publication type:
- Article
The Effects of Fermentation Process on the Chemical Composition and Biological Activity of Spider Flower (Gynandropsis gynandra).
- Published in:
- Journal of Pure & Applied Microbiology, 2018, v. 12, n. 2, p. 497, doi. 10.22207/JPaM.12.2.08
- By:
- Publication type:
- Article
Bio-cellulose Production by Beijerinckia fluminensis WAUPM53 and Gluconacetobacter xylinus 0416 in Sago By-product Medium.
- Published in:
- Applied Biochemistry & Biotechnology, 2019, v. 187, n. 1, p. 211, doi. 10.1007/s12010-018-2807-2
- By:
- Publication type:
- Article