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A Sensory Shelf-Life Study for the Evaluation of New Eco-Sustainable Packaging of Single-Portion Croissants.
- Published in:
- Foods, 2024, v. 13, n. 9, p. 1390, doi. 10.3390/foods13091390
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- Article
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 6, p. 2545, doi. 10.1002/jsfa.11596
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- Article
Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 9, p. 4356, doi. 10.1111/ijfs.15168
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- Article
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 5, p. 1920, doi. 10.1002/jsfa.10807
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- Article
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread.
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- Foods, 2021, v. 10, n. 3, p. 507, doi. 10.3390/foods10030507
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- Article
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties.
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- Foods, 2021, v. 10, n. 1, p. 75, doi. 10.3390/foods10010075
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- Article