SURVEY ON OVERCOOKING RESISTANCE OF ITALIAN AND TUNISIAN SPAGHETTI.
- Published in:
- Journal of Food Quality, 2010, v. 33, n. 1, p. 98, doi. 10.1111/j.1745-4557.2009.00276.x
- By:
- Publication type:
- Article
Works matching IS 01469428 AND DT 2010 AND VI 33 AND IP 1
Results: 8
1
2
QUALITY ALTERATIONS OF FOUR FRYING FATS DURING LONG-TERM HEATING (CONVENTIONAL ANALYSIS AND NIRS CALIBRATION).
- Published in:
- Journal of Food Quality, 2010, v. 33, n. 1, p. 42, doi. 10.1111/j.1745-4557.2009.00285.x
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- Publication type:
- Article
3
DETECTION OF OLIVE OIL ADULTERATION WITH RAPESEED AND SUNFLOWER OILS USING MOS ELECTRONIC NOSE AND SMPE-MS.
- Published in:
- Journal of Food Quality, 2010, v. 33, n. 1, p. 21, doi. 10.1111/j.1745-4557.2009.00286.x
- By:
- Publication type:
- Article
4
ANTIOXIDANT PROPERTIES AND FRUIT QUALITY DURING LONG-TERM STORAGE OF “ROCHA” PEAR: EFFECTS OF MATURITY AND STORAGE CONDITIONS.
- Published in:
- Journal of Food Quality, 2010, v. 33, n. 1, p. 1, doi. 10.1111/j.1745-4557.2009.00289.x
- By:
- Publication type:
- Article
5
THE DEVELOPMENT AND SENSORY ACCEPTABILITY OF LUPIN-BASED TOFU.
- Published in:
- Journal of Food Quality, 2010, v. 33, n. 1, p. 85, doi. 10.1111/j.1745-4557.2009.00290.x
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- Publication type:
- Article
6
QUALITY OF BREAD SUPPLEMENTED WITH SILVER EAR.
- Published in:
- Journal of Food Quality, 2010, v. 33, n. 1, p. 59, doi. 10.1111/j.1745-4557.2009.00288.x
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- Publication type:
- Article
7
PHYSICAL QUALITY CHARACTERISTICS AND SENSORY EVALUATION OF COOKIES MADE WITH ADDED DEFATTED MAIZE GERM FLOUR.
- Published in:
- Journal of Food Quality, 2010, v. 33, n. 1, p. 72, doi. 10.1111/j.1745-4557.2009.00291.x
- By:
- Publication type:
- Article
8
INTEGRATED QUALITATIVE/QUANTITATIVE TECHNIQUES FOR FOOD PRODUCT QUALITY PLANNING.
- Published in:
- Journal of Food Quality, 2010, v. 33, n. 1, p. 112, doi. 10.1111/j.1745-4557.2009.00287.x
- By:
- Publication type:
- Article