Flower anatomy related to blooming development of Berberis microphylla G. Forst (Berberidaceae).
- Published in:
- Advances in Horticultural Science, 2017, v. 31, n. 1, p. 39, doi. 10.13128/ahs-20724
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- Publication type:
- Article
Works matching DE "JELLIES %26 jams manufacturing"
Results: 15
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Spontaneous Upbeat Nystagmus and Selective Anterior Semicircular Canal Hypofunction on Video Head Impulse Test: A New Variant of Canalith Jam?
- Published in:
- Journal of Audiology & Otology, 2022, v. 26, n. 3, p. 153, doi. 10.7874/jao.2021.00297
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- Article
3
Coffee jellies - the nutritional, sensory, and physicochemical characterization.
- Published in:
- Journal of Agroalimentary Processes & Technologies, 2024, v. 30, n. 3, p. 300, doi. 10.59463/JAPT.2024.2.26
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- Article
4
COLOR STABILITY OF STRAWBERRY JAM FORTIFIED BY PURPLE CARROT PUREE.
- Published in:
- Egyptian Journal of Agricultural Research, 2014, v. 92, n. 1, p. 323, doi. 10.21608/ejar.2014.154839
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- Article
5
Characterization and evaluation of mountain sweet thorn (Flacourtia montana J. Grah) collections.
- Published in:
- Journal of Horticultural Sciences, 2021, v. 16, n. 1, p. 14, doi. 10.24154/jhs.2021.v16i01.002
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- Publication type:
- Article
6
フィルム式多点圧力センサーを用いたゲル状食品の食感推定.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 2, p. 55, doi. 10.3136/nskkk.68.55
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- Article
7
IMPACT OF THERMAL, ULTRAVIOLET AND ULTRASONIC TREATMENT ON MECHANICAL, PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF PEAR JELLY.
- Published in:
- Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2024, v. 17, n. 2, p. 155, doi. 10.31926/but.fwiafe.2024.17.66.2.10
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- Article
8
A "Montessori Market" Combats Food Insecurity.
- Published in:
- Montessori Life, 2017, v. 28, n. 4, p. 14
- Publication type:
- Article
9
Effects of different types and concentration of hydrocolloids on mango filling.
- Published in:
- International Food Research Journal, 2018, v. 25, n. 3, p. 1109
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- Article
10
Influence of processing methods and storage on physico-chemical and antioxidant properties of guava jam.
- Published in:
- International Food Research Journal, 2017, v. 24, n. 5, p. 2017
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- Publication type:
- Article
11
Chemical, Sensory and Microbiological Assessment of Some Local and Imported Jam in the Egyptian Market.
- Published in:
- Annals of Agricultural Science Moshtohor, 2019, v. 57, n. 2, p. 405, doi. 10.21608/assjm.2019.44299
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- Article
12
Evaluation of physico-chemical and sensory properties of jam and jelly prepared from paniol (Flacourtia jangomos) fruits.
- Published in:
- Current Horticulture, 2019, v. 7, n. 1, p. 59, doi. 10.5958/2455-7560.2019.00010.4
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- Publication type:
- Article
13
Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba.
- Published in:
- International Journal of Food Science, 2020, p. 1, doi. 10.1155/2020/8831694
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- Publication type:
- Article
14
Characteristics of edible jelly enriched with antioxidant and calcium-rich fractions of dandelion leaf polysaccharide extracts.
- Published in:
- Journal of Food Measurement & Characterization, 2022, v. 16, n. 2, p. 1312, doi. 10.1007/s11694-021-01230-z
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- Publication type:
- Article
15
Formulations of low-sugar strawberry jams: quality characterization and acute post-pandrial glycaemic response.
- Published in:
- Journal of Food Measurement & Characterization, 2021, v. 15, n. 2, p. 1578, doi. 10.1007/s11694-020-00747-z
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- Publication type:
- Article