Works matching IS 10820132 AND DT 2000 AND VI 6 AND IP 6
Results: 9
Book reviews.
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- Food Science & Technology International, 2000, v. 6, n. 6, p. 501, doi. 10.1177/108201320000600609
- Publication type:
- Article
Changes in volatile compounds during ripening of chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus Cambios en los compuestos volátiles durante la maduración del chorizo de Pamplona elaborado con ...
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- Food Science & Technology International, 2000, v. 6, n. 6, p. 439, doi. 10.1177/108201320000600602
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- Article
Note. Influence of texture and type of hydrocolloid on perception of basic tastes in carrageenan and gellan gels Nota. Influencia de la textura y del tipo de hidrocoloide en la percepción de los gustos fundamentales en geles de carragenato y ...
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- Food Science & Technology International, 2000, v. 6, n. 6, p. 495, doi. 10.1177/108201320000600608
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- Article
nfluencia de la especie del roble de barricas nuevas y usadas en el envejecimiento de un vino tinto de la D.O. Ribera del Duero Influence of the type of barrels and oak variety on the aging of a Ribera del Duero red wine.
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- Food Science & Technology International, 2000, v. 6, n. 6, p. 483, doi. 10.1177/108201320000600607
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- Article
Influencia del almacenamiento a temperatura y humedad relativa altas sobre la calidad de garbanzo (C icer arietinum L.) Influence of storage at high temperature and high relative humidity on seed quality of chickpea ( Cicer arietinum L.).
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- Food Science & Technology International, 2000, v. 6, n. 6, p. 473, doi. 10.1177/108201320000600606
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- Article
Mineral absorption of diets containing natural carob fiber compared to cellulose, pectin and various combinations of these fibers Absorción de minerales de dietas que contienen fibra natural de algarrobas comparada con celulosa, pectina y ...
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- Food Science & Technology International, 2000, v. 6, n. 6, p. 463, doi. 10.1177/108201320000600605
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- Article
Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products Evaluación del uso de harina de avena en sustitución de la mantequilla y crema de coco en productos de pastelería.
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- Food Science & Technology International, 2000, v. 6, n. 6, p. 457, doi. 10.1177/108201320000600604
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- Article
In vitro digestibility study of thermal oxidized palm oleins Estudio de la digestibilidad in vitro de oleínas de palma termooxidadas.
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- Food Science & Technology International, 2000, v. 6, n. 6, p. 449, doi. 10.1177/108201320000600603
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- Publication type:
- Article
Food Science and Technology International Ciencia y Tecnología de Alimentos Internacional Volume 6 Number 6 December 2000 Issn 1082-0132.
- Published in:
- Food Science & Technology International, 2000, v. 6, n. 6, p. 433, doi. 10.1177/108201320000600601
- Publication type:
- Article