Found: 15
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The effect of enzymic modification on the foaming, water absorption and baking quality of defatted soya flour.
- Published in:
- International Journal of Food Science & Technology, 1980, v. 15, n. 6, p. 637, doi. 10.1111/j.1365-2621.1980.tb00984.x
- By:
- Publication type:
- Article
Citrate catabolism and production of acetate and succinate by Lactobacillus helveticus ATCC 15807.
- Published in:
- Applied Microbiology & Biotechnology, 2005, v. 69, n. 1, p. 79, doi. 10.1007/s00253-005-1949-7
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- Publication type:
- Article
Pancreas size and exocrine function is decreased in young children with recent‐onset Type 1 diabetes.
- Published in:
- Diabetic Medicine, 2020, v. 37, n. 8, p. 1340, doi. 10.1111/dme.13987
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- Publication type:
- Article
The evidence that the corrinoids produced by Lactobacillus reuteri CRL 1098 are biologically active in mammals – a response to the letter of Santos et al.
- Published in:
- 2009
- By:
- Publication type:
- Letter
Current assays overestimate 25-hydroxyvitamin D3 and underestimate 25-hydroxyvitamin D2 compared with HPLC: need for assay-specific decision limits and metabolite-specific assays.
- Published in:
- 2006
- By:
- Publication type:
- Journal Article
Current assays overestimate 25-hydroxyvitamin D<sub>3</sub> and underestimate 25-hydroxyvitamin D<sub>2</sub> compared with HPLC: need for assay-specific decision limits and metabolite-specific assays.
- Published in:
- Annals of Clinical Biochemistry, 2006, v. 43, n. 1, p. 23, doi. 10.1258/000456306775141650
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- Publication type:
- Article
Textural properties of mozzarella cheese analogs manufactured from soybeans
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 906
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- Publication type:
- Article
Possible role of the crude fiber of soy flour in texture formation during nonextrusion texturization processing
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1470
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- Publication type:
- Article
Ultrastructural changes induced during the nonextrusion texturization of glandless cottonseed flour
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 628
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- Publication type:
- Article
Ultrastructural changes in defatted soy flour induced by nonextrusion texturization
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 4, p. 1274
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- Publication type:
- Article
Texturized cottonseed and soy flours: A microscopic analysis
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 767
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- Publication type:
- Article
Morphological, ultrastructural and rheological evaluation of soy andcottonseed flours texturized by extrusion and nonextrusion processing
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 973
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- Publication type:
- Article
Microscopic structure of textured cottonseed flour blends
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 775
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- Publication type:
- Article
Parameters affecting production and character of extrusion texturized defatted glandless cottonseed meal
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1264
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- Publication type:
- Article
Cottonseed protein food products.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1977, v. 54, n. 2, p. A90, doi. 10.1007/BF02912380
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- Publication type:
- Article