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Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 5, p. 3316, doi. 10.3390/app13053316
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- Article
STUDIES ON THE USE OF CAROB POWDER AND BACILLUS SUBTILIS FOR IMPROVING FUNCTIONALITY OF THE CEREAL BARS.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2022, v. 46, n. 2, p. 125, doi. 10.35219/foodtechnology.2022.2.09
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- Article
Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini.
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- Membranes, 2022, v. 12, n. 3, p. 326, doi. 10.3390/membranes12030326
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- Article
Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study.
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- Foods, 2021, v. 10, n. 11, p. 2580, doi. 10.3390/foods10112580
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- Article
Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products.
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- Foods, 2021, v. 10, n. 7, p. 1530, doi. 10.3390/foods10071530
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- Article
PHYSICAL PRE-TREATMENTS AS A TOOL FOR ENHANCING NUTRITIONAL FUNCTIONALITY OF GERMINATED LEGUMES.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 127, doi. 10.35219/foodtechnology.2020.2.08
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- Article
RHEOLOGICAL BEHAVIOR OF PORK BICEPS FEMORIS MUSCLE INFLUENCED BY INJECTION-TUMBLING PROCESS AND BRINE TYPE.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2014, v. 38, n. 2, p. 32
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