Works matching IS 10820132 AND DT 2006 AND VI 12 AND IP 6
Results: 10
Canning of Rohu (Labeo rohita) in North Indian Style Curry Medium Using Polyester-coated Tin Free Steel Cans.
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- Food Science & Technology International, 2006, v. 12, n. 6, p. 539, doi. 10.1177/1082013206073046
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- Article
Identification of Novel Phosphopeptides After Simulated Digestion of α<sub>s2</sub>-casein by Tandem Mass Spectrometry.
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- Food Science & Technology International, 2006, v. 12, n. 6, p. 531, doi. 10.1177/1082013206072906
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- Article
Fermented Milks Fortified with B-group Vitamins: Vitamin Stability and Effect on Resulting Products.
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- Food Science & Technology International, 2006, v. 12, n. 6, p. 521, doi. 10.1177/1082013206073274
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- Article
Note. Overall Heat Transfer Coefficient to Canned Liquid During End-over-end Sterilisation.
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- Food Science & Technology International, 2006, v. 12, n. 6, p. 515, doi. 10.1177/1082013206072940
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- Article
Some Structural and Physicochemical Characteristics of Tuber and Root Starches.
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- Food Science & Technology International, 2006, v. 12, n. 6, p. 505, doi. 10.1177/1082013206073045
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- Article
Effects on Mineral Content of Different Methods of Preparing Frozen Root Vegetables.
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- Food Science & Technology International, 2006, v. 12, n. 6, p. 497, doi. 10.1177/1082013206073273
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- Article
Influence of Prebiotic Additions on the Quality of Gluten-free Bread and on the Content of Inulin and Fructooligosaccharides.
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- Food Science & Technology International, 2006, v. 12, n. 6, p. 489, doi. 10.1177/1082013206073072
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- Article
Ripening and Changes in Chemical Composition of Seven Cider Apple Varieties.
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- Food Science & Technology International, 2006, v. 12, n. 6, p. 477, doi. 10.1177/1082013206073009
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- Article
The Effects of Fat and Non Fat Dry Matter Concentration and Storage Time on the Physical Properties and Acidity of Yoghurts Made with Probiotic Cultures.
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- Food Science & Technology International, 2006, v. 12, n. 6, p. 467, doi. 10.1177/1082013206073083
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- Article
Determination of Moisture Sorption Isotherms of Jasmine Rice Crackers Using BET and GAB Models.
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- Food Science & Technology International, 2006, v. 12, n. 6, p. 459, doi. 10.1177/1082013206072622
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- Article