Works matching IS 01469428 AND DT 2012 AND VI 35 AND IP 3
Results: 9
PHYSICOCHEMICAL PROPERTIES OF FORTIFIED CORN CHIPS WITH BROAD BEAN FLOUR, CHICKPEA FLOUR OR ISOLATED SOY PROTEIN.
- Published in:
- Journal of Food Quality, 2012, v. 35, n. 3, p. 200, doi. 10.1111/j.1745-4557.2012.00440.x
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- Article
PREVIOUS BACTERIAL INFECTION AFFECTS TEXTURAL QUALITY PARAMETERS OF HEAT-TREATED FILLETS FROM RAINBOW TROUT ( ONCORHYNCHUS MYKISS).
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- Journal of Food Quality, 2012, v. 35, n. 3, p. 228, doi. 10.1111/j.1745-4557.2012.00443.x
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- Article
EFFECT OF THE AMOUNT AND PARTICLE SIZE OF WHEAT FIBER ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF RAW, DRIED AND COOKED NOODLES.
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- Journal of Food Quality, 2012, v. 35, n. 3, p. 207, doi. 10.1111/j.1745-4557.2012.00436.x
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- Article
APPLICATION OF SENSORY, NUTRACEUTICAL AND GENETIC TECHNIQUES TO CREATE A QUALITY PROFILE OF ANCIENT APPLE CULTIVARS.
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- Journal of Food Quality, 2012, v. 35, n. 3, p. 169, doi. 10.1111/j.1745-4557.2012.00442.x
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- Article
Issue Information.
- Published in:
- Journal of Food Quality, 2012, v. 35, n. 3, p. i, doi. 10.1111/j.1745-4557.2012.00406.x
- Publication type:
- Article
INFLUENCE OF COMBINED MICROWAVE-VACUUM DRYING ON DRYING KINETICS AND QUALITY OF DRIED TOMATO SLICES.
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- Journal of Food Quality, 2012, v. 35, n. 3, p. 159, doi. 10.1111/j.1745-4557.2012.00446.x
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- Article
ANTIFUNGAL, AFLATOXIN INHIBITORY AND FREE RADICAL-SCAVENGING ACTIVITIES OF SOME MEDICINAL PLANTS EXTRACTS.
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- Journal of Food Quality, 2012, v. 35, n. 3, p. 182, doi. 10.1111/j.1745-4557.2012.00441.x
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- Article
QUALITY OF FISH SAUCE PRODUCTS FROM RECYCLED BY-PRODUCTS FROM FISH GEL AND KAMABOKO PROCESSING.
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- Journal of Food Quality, 2012, v. 35, n. 3, p. 217, doi. 10.1111/j.1745-4557.2012.00434.x
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- Article
PREPARATION OF CLOVE BUDS DEODORIZED AQUEOUS EXTRACT (CDAE) AND EVALUATION OF ITS POTENTIAL TO IMPROVE OXIDATIVE STABILITY OF CHICKEN MEATBALLS IN COMPARISON TO SYNTHETIC AND NATURAL FOOD ANTIOXIDANTS.
- Published in:
- Journal of Food Quality, 2012, v. 35, n. 3, p. 190, doi. 10.1111/j.1745-4557.2012.00445.x
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- Article