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BY-PRODUCTS FROM BREWERY INDUSTRY AS THE ATTRACTIVE ADDITIVES TO THE EXTRUDED CEREALS FOOD.
- Published in:
- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 5, p. 83
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- Article
CHARACTERISATION OF CORN EXTRUDATES WITH THE ADDITION OF BREWERS' SPENT GRAIN AS A RAW MATERIAL FOR THE PRODUCTION OF FUNCTIONAL BATTERS.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 3, p. 247, doi. 10.17306/J.AFS.2017.0487
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- Article
Effects of the Addition of Spray‐Dried Whey on the Stability of Fat‐Reduced Mayonnaise‐Type Emulsions During Storage.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 3, p. 337, doi. 10.1002/aocs.12029
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- Article