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New Concept in Reduced-Calorie Sponge Cake Production by Xylitol and Oligofructose.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 6, p. 627, doi. 10.1111/jfq.12233
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- Publication type:
- Article
Production of antioxidant peptides through hydrolysis of medicinal pumpkin seed protein using pepsin enzyme and the evaluation of their functional and nutritional properties.
- Published in:
- ARYA Atherosclerosis, 2019, v. 15, n. 5, p. 218, doi. 10.22122/arya.v15i5.1755
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- Publication type:
- Article
A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes.
- Published in:
- International Journal of Food Engineering, 2015, v. 11, n. 4, p. 557, doi. 10.1515/ijfe-2014-0289
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- Article
Health Implications of Bioactive Peptides: A Review.
- Published in:
- International Journal for Vitamin & Nutrition Research, 2019, v. 89, n. 5/6, p. 319, doi. 10.1024/0300-9831/a000418
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- Publication type:
- Article
Health Implications of Bioactive Peptides: A Review.
- Published in:
- International Journal for Vitamin & Nutrition Research, 2018, v. 88, n. 5/6, p. 319, doi. 10.1024/0300-9831/a000418
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- Publication type:
- Article