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Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis.
- Published in:
- Journal of Chemistry, 2017, p. 1, doi. 10.1155/2017/3213492
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- Publication type:
- Article
PESTO SAUCE TYPE PRODUCTS: INFLUENCE OF BEESWAX AND STORAGE CONDITIONS ON RHEOLOGY AND COLLOIDAL STABILITY.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2016, v. 6, n. 3, p. 911, doi. 10.15414/jmbfs.2016/17.6.3.911-920
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- Publication type:
- Article
Reduced-calorie Avocado Paste Attenuates Metabolic Factors Associated with a Hypercholesterolemic-high Fructose Diet in Rats.
- Published in:
- Plant Foods for Human Nutrition, 2014, v. 69, n. 1, p. 18, doi. 10.1007/s11130-013-0395-4
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- Publication type:
- Article
OCCURRENCE OF ALTERNARIA spp. IN THE SEEDS OF BASIL AND ITS PATHOGENICITY.
- Published in:
- Journal of Plant Pathology, 2013, v. 95, n. 1, p. 41
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- Publication type:
- Article
Programação linear para formulação de pasta de vegetais e operação de secagem em leito de jorro.
- Published in:
- Ciência Rural, 2011, v. 41, n. 11, p. 2032, doi. 10.1590/S0103-84782011001100030
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- Publication type:
- Article
Efecto de la adición de ajo en la estabilidad y calidad sensorial de una pasta de aceituna.
- Published in:
- Grasas y Aceites, 2011, v. 62, n. 3, p. 337, doi. 10.3989/gya.102210
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- Publication type:
- Article
Domatesin salçaya işlenmesi sırasında metabolitlerinde meydana gelen değişimlerin incelenmesi.
- Published in:
- ITU Journal Series D: Engineering, 2010, v. 9, n. 4, p. 24
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- Article
KRISTINA'S BASIL PESTO.
- Published in:
- 2009
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- Publication type:
- Recipe
Use of humectants for the stabilization of pesto sauce.
- Published in:
- International Journal of Food Science & Technology, 2008, v. 43, n. 6, p. 1041, doi. 10.1111/j.1365-2621.2007.01560.x
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- Publication type:
- Article
Extraction and quantification of main pigments in pesto sauces.
- Published in:
- European Food Research & Technology, 2008, v. 226, n. 3, p. 569, doi. 10.1007/s00217-007-0572-5
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- Publication type:
- Article