Works matching IS 10820132 AND DT 2005 AND VI 11 AND IP 2
Results: 9
Determination of the Depolymerisation Kinetics of Amylose, Amylopectin and Maltodextrin by Aspergillus niger Glucoamylase Using a 2-p-toluidinylnaphthalene-6- sulfonate/Flow-injection Analysis System with Fluorimetric Detection.
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- Food Science & Technology International, 2005, v. 11, n. 2, p. 139, doi. 10.1177/1082013205052577
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- Article
Relationship Between the Subjective and Objective Assessment of Pork M. semimembranosus and Classification of Further Processed Pork Quality.
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- Food Science & Technology International, 2005, v. 11, n. 2, p. 149, doi. 10.1177/1082013205052621
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- Article
Rheological Behaviour and Time Dependent Characterisation of Gilaboru Juice (Viburnum opulus L.).
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- Food Science & Technology International, 2005, v. 11, n. 2, p. 129, doi. 10.1177/1082013205052763
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- Article
Effect of Moisture Content and Screw Speed on the Physical Chemical Properties of an Extruded Crab-based Snack.
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- Food Science & Technology International, 2005, v. 11, n. 2, p. 121, doi. 10.1177/1082013205052513
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- Article
Note. Physicochemical Composition of Ten Pomegranate Cultivars (Punica granatum L.) Grown in Iran.
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- Food Science & Technology International, 2005, v. 11, n. 2, p. 113, doi. 10.1177/1082013205052765
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- Article
Analysis of Plant Extracts Antimutagenicity Using the Ames Test and the Cytogenetic Analysis of Peripheral Blood Lymphocytes.
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- Food Science & Technology International, 2005, v. 11, n. 2, p. 107, doi. 10.1177/1082013205052764
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- Article
Effects of Ethylene Exposure Temperature on Shelf Life, Composition and Quality of Artificially Ripened Bananas (Musa acuminata AAA, cv. 'Dwarf Cavendish').
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- Food Science & Technology International, 2005, v. 11, n. 2, p. 99, doi. 10.1177/1082013205052568
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- Article
Functional and Sensory Effects of Fibre-rich Ingredients on Breakfast Fresh Sausages Manufacture.
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- Food Science & Technology International, 2005, v. 11, n. 2, p. 89, doi. 10.1177/1082013205052003
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- Article
Interaction of Soy Protein Isolate and Meat Protein in a Model Emulsion System. Effect of Emulsification Order and Characteristics of Soy Isolate Used.
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- Food Science & Technology International, 2005, v. 11, n. 2, p. 79, doi. 10.1177/1082013205052515
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- Article