EFFECT OF ARTISANAL PARBOILING METHODS ON MILLING YIELD AND COOKED RICE TEXTURAL CHARACTERISTICS.
- Published in:
- Journal of Food Quality, 2009, v. 32, n. 6, p. 725, doi. 10.1111/j.1745-4557.2009.00283.x
- By:
- Publication type:
- Article
Works matching IS 01469428 AND DT 2009 AND VI 32 AND IP 6
Results: 9
1
2
EFFECT OF METHOD OF PRESERVATION OF PULP ON THE QUALITY OF CARBONATED AND NONCARBONATED BEVERAGES PREPARED FROM PEACH FRUIT.
- Published in:
- Journal of Food Quality, 2009, v. 32, n. 6, p. 695, doi. 10.1111/j.1745-4557.2009.00277.x
- By:
- Publication type:
- Article
3
QUALITY CHARACTERISTICS AND STORAGE STABILITY OF BAKED AND FRIED CHICKEN NUGGETS FORMULATED WITH WHEAT AND RICE FLOUR.
- Published in:
- Journal of Food Quality, 2009, v. 32, n. 6, p. 760, doi. 10.1111/j.1745-4557.2009.00279.x
- By:
- Publication type:
- Article
4
INFLUENCE OF SUPERCRITICAL CARBON DIOXIDE AND METHANOLIC EXTRACTS OF ROSEMARY ON OXIDATION AND SENSORY PROPERTIES OF WHEAT GERM OIL.
- Published in:
- Journal of Food Quality, 2009, v. 32, n. 6, p. 709, doi. 10.1111/j.1745-4557.2009.00282.x
- By:
- Publication type:
- Article
5
BAKING AND SENSORY CHARACTERISTICS OF MUFFINS INCORPORATED WITH APPLE SKIN POWDER.
- Published in:
- Journal of Food Quality, 2009, v. 32, n. 6, p. 685, doi. 10.1111/j.1745-4557.2009.00275.x
- By:
- Publication type:
- Article
6
DESCRIPTIVE SENSORY CHARACTERISTICS OF NO-FLATULENCE PINTO BEAN.
- Published in:
- Journal of Food Quality, 2009, v. 32, n. 6, p. 775, doi. 10.1111/j.1745-4557.2009.00278.x
- By:
- Publication type:
- Article
7
SELECTION OF A SENSORY MARKER TO PREDICT THE SENSORY SHELF LIFE OF A FLUID HUMAN MILK REPLACEMENT FORMULA.
- Published in:
- Journal of Food Quality, 2009, v. 32, n. 6, p. 793, doi. 10.1111/j.1745-4557.2009.00280.x
- By:
- Publication type:
- Article
8
QUALITY CHANGES IN FRESH CHIVES ( ALLIUM SCHOENOPRASUM L.) DURING REFRIGERATED STORAGE.
- Published in:
- Journal of Food Quality, 2009, v. 32, n. 6, p. 747, doi. 10.1111/j.1745-4557.2009.00281.x
- By:
- Publication type:
- Article
9
EFFECT OF WAX APPLICATION ON THE QUALITY, LYCOPENE CONTENT AND CHILLING INJURY OF TOMATO FRUIT.
- Published in:
- Journal of Food Quality, 2009, v. 32, n. 6, p. 735, doi. 10.1111/j.1745-4557.2009.00284.x
- By:
- Publication type:
- Article