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How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?
- Published in:
- Journal of Texture Studies, 2021, v. 52, n. 3, p. 410, doi. 10.1111/jtxs.12602
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- Article
Cost-Effective Implementation of a Temperature Traceability System Based on Smart RFID Tags and IoT Services.
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- Sensors (14248220), 2020, v. 20, n. 4, p. 1163, doi. 10.3390/s20041163
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- Article
From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products.
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- Foods, 2019, v. 8, n. 12, p. 660, doi. 10.3390/foods8120660
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- Article
Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/8412017
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- Article
Development of Lemon Marmalade Formulated with New Sweeteners (Isomaltulose and Tagatose): Effect on Antioxidant, Rheological and Optical Properties.
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- Journal of Food Process Engineering, 2017, v. 40, n. 2, p. n/a, doi. 10.1111/jfpe.12371
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- Article
Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners.
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- Journal of Food Science & Technology, 2016, v. 53, n. 10, p. 3642, doi. 10.1007/s13197-016-2319-4
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- Article
Modelling osmotic dehydration of lemon slices using new sweeteners.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 9, p. 2046, doi. 10.1111/ijfs.12859
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- Article
Influence of Healthy Sweeteners (Tagatose and Oligofructose) on the Physicochemical Characteristics of Orange Marmalade.
- Published in:
- Journal of Texture Studies, 2015, v. 46, n. 4, p. 272, doi. 10.1111/jtxs.12127
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- Article