Found: 16
Select item for more details and to access through your institution.
A Stochastic Frontier Approach to Study the Relationship between the Hygienic Quality of Bulk Tank Sheep Milk and Technical Efficiency of the Coagulation Process.
- Published in:
- Foods, 2024, v. 13, n. 6, p. 873, doi. 10.3390/foods13060873
- By:
- Publication type:
- Article
Effect of biotic stress on the presence of secondary metabolites in field pea grains.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 11, p. 4942, doi. 10.1002/jsfa.11861
- By:
- Publication type:
- Article
Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 549, doi. 10.3390/foods10030549
- By:
- Publication type:
- Article
Microfluidization as Homogenization Technique in Pea Globulin-Based Emulsions.
- Published in:
- Food & Bioprocess Technology, 2019, v. 12, n. 5, p. 877, doi. 10.1007/s11947-019-02265-3
- By:
- Publication type:
- Article
Relationship of somatic cell count and composition and coagulation properties of ewe's milk.
- Published in:
- Dairy / Mljekarstvo, 2015, v. 65, n. 2, p. 138, doi. 10.15567/mljekarstvo.2015.0208
- By:
- Publication type:
- Article
Influence of the Addition of Extruded Flours on Rice Bread Quality.
- Published in:
- Journal of Food Quality, 2014, v. 37, n. 2, p. 83, doi. 10.1111/jfq.12071
- By:
- Publication type:
- Article
Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes.
- Published in:
- Food & Bioprocess Technology, 2013, v. 6, n. 9, p. 2280, doi. 10.1007/s11947-012-0922-6
- By:
- Publication type:
- Article
Batter Characteristics and Quality of Cakes Made with Wheat-Oats Flour Blends.
- Published in:
- Journal of Food Quality, 2013, v. 36, n. 2, p. 146, doi. 10.1111/jfq.12020
- By:
- Publication type:
- Article
Effect of Extruded Wheat Germ on Dough Rheology and Bread Quality.
- Published in:
- Food & Bioprocess Technology, 2012, v. 5, n. 6, p. 2409, doi. 10.1007/s11947-011-0519-5
- By:
- Publication type:
- Article
Adequacy of different wheat cultivars for low-hydration bread making.
- Published in:
- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 6, p. 1148, doi. 10.1002/jsfa.4301
- By:
- Publication type:
- Article
Influence of flour mill streams on cake quality.
- Published in:
- International Journal of Food Science & Technology, 2010, v. 45, n. 9, p. 1794, doi. 10.1111/j.1365-2621.2010.02338.x
- By:
- Publication type:
- Article
Use of wheat, triticale and rye flours in layer cake production.
- Published in:
- International Journal of Food Science & Technology, 2010, v. 45, n. 4, p. 697, doi. 10.1111/j.1365-2621.2010.02183.x
- By:
- Publication type:
- Article
MODELING OF TEXTURE EVOLUTION OF CAKES DURING STORAGE.
- Published in:
- Journal of Texture Studies, 2010, v. 41, n. 1, p. 17, doi. 10.1111/j.1745-4603.2009.00210.x
- By:
- Publication type:
- Article
Effect of the milling process on quality characteristics of rye flour.
- Published in:
- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 3, p. 470, doi. 10.1002/jsfa.3475
- By:
- Publication type:
- Article
Effect of fermentation conditions on bread staling kinetics.
- Published in:
- European Food Research & Technology, 2008, v. 226, n. 6, p. 1379, doi. 10.1007/s00217-007-0668-y
- By:
- Publication type:
- Article
Effects on quality attributes of commercial veal pieces under different ageing treatments.
- Published in:
- International Journal of Food Science & Technology, 2007, v. 42, n. 3, p. 373, doi. 10.1111/j.1365-2621.2006.01453.x
- By:
- Publication type:
- Article