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Reducción del contenido de potasio de las judías verdes y las acelgas mediante el procesado culinario. Herramientas para la enfermedad renal crónica.
- Published in:
- Nefrologia, 2016, v. 36, n. 4, p. 427, doi. 10.1016/j.nefro.2016.03.022
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- Article
Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms.
- Published in:
- Foods, 2021, v. 10, n. 8, p. 1694, doi. 10.3390/foods10081694
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- Publication type:
- Article
How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?
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- Foods, 2020, v. 9, n. 5, p. 626, doi. 10.3390/foods9050626
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- Publication type:
- Article
The Risk of Undeclared Allergens on Food Labels for Pediatric Patients in the European Union.
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- Nutrients, 2022, v. 14, n. 8, p. N.PAG, doi. 10.3390/nu14081571
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- Publication type:
- Article
Are Food Additives a Really Problematic Hidden Source of Potassium for Chronic Kidney Disease Patients?
- Published in:
- Nutrients, 2021, v. 13, n. 10, p. 3569, doi. 10.3390/nu13103569
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- Publication type:
- Article