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Evaluation of the gelling ability of actomyosin-paramyosin from giant squid mantle (Dosidicus gigas).
- Published in:
- International Food Research Journal, 2020, v. 27, n. 4, p. 712
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- Article
Effect of extrusion temperature, moisture content and screw speed on the functional properties of aquaculture balanced feed.
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- Emirates Journal of Food & Agriculture (EJFA), 2014, v. 26, n. 8, p. 659, doi. 10.9755/ejfa.v26i8.17133
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- Article
Effect of Freezing Rate and Storage Time on Gluten Protein Solubility, and Dough and Bread Properties.
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- Journal of Food Process Engineering, 2014, v. 37, n. 3, p. 237, doi. 10.1111/jfpe.12079
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- Article
EFFECT OF XYLANASE ON EXTRUDED NIXTAMALIZED CORN FLOUR AND TORTILLA: PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS.
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- Journal of Food Process Engineering, 2013, v. 36, n. 2, p. 179, doi. 10.1111/j.1745-4530.2011.00667.x
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- Article
HPLC method validation for measurement of sulforaphane level in broccoli by-products.
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- Biomedical Chromatography, 2010, v. 24, n. 4, p. 387, doi. 10.1002/bmc.1303
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- Article
EXTENSIONAL FLOW STUDIES ON WHEAT FLOUR DOUGHS WITH DIFFERENT PROTEIN CONTENT.
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- Journal of Texture Studies, 2003, v. 34, n. 4, p. 449, doi. 10.1111/j.1745-4603.2003.tb01075.x
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- Article
EVALUATION OF THE RHEOLOGICAL PROPERTIES OF FRESH CORN MASA USING SQUEEZING FLOW VISCOMETRY: BIAXIAL EXTENSIONAL VISCOSITY.
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- Journal of Texture Studies, 1996, v. 27, n. 2, p. 185, doi. 10.1111/j.1745-4603.1996.tb00068.x
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- Article