Works matching IS 10820132 AND DT 2007 AND VI 13 AND IP 3

Results: 9

Fuzzy Expert System Approach for Determination of α-Linolenic Acid Content of Eggs Obtained from Hens by Dietary Flaxseed.
Published in:
Food Science & Technology International, 2007, v. 13, n. 3, p. 217, doi. 10.1177/10820132013207079829
By:
- Yalçın, H.;
- Taşdemir, Ş
Publication type:
Article
Inactivation of Trypsin Inhibitor Activity from Brazilian Varieties of Beans (Phaseolus vulgaris L.).
Published in:
Food Science & Technology International, 2007, v. 13, n. 3, p. 195, doi. 10.1177/1082013207079898
By:
- Jourdan, G. A.;
- Noreña, C. P. Z.;
- Brandelli, A.
Publication type:
Article
Effect of Sweet Potato Leaf and Stem Addition on Dough Properties and Bread Quality.
Published in:
Food Science & Technology International, 2007, v. 13, n. 3, p. 239, doi. 10.1177/1082013207080409
By:
- Liu, L.-Y.;
- Wu, K.-L.;
- Jen, Y.-W.;
- Yang, M.-H.
Publication type:
Article
Thermal Evaporation: Representation of Rise in Boiling Point of Grapefruit Juice.
Published in:
Food Science & Technology International, 2007, v. 13, n. 3, p. 225, doi. 10.1177/1082013207079896
By:
- J. Telis-Romero;
- Cantü-Lozano, D.;
- Telis, V. R. N.;
- Gabas, A. L.
Publication type:
Article
Rheological Properties of Starch and Whey Protein Isolate Gels.
Published in:
Food Science & Technology International, 2007, v. 13, n. 3, p. 207, doi. 10.1177/1082013207079897
By:
- Carvalho, C. W. P.;
- Onwulatal, C. I.;
- Tomasula, P. M.
Publication type:
Article
Influence of the Presence of Skin on the Salting Kinetics of European Sea Bass.
Published in:
Food Science & Technology International, 2007, v. 13, n. 3, p. 199, doi. 10.1177/1082013207079611
By:
- Fuentes, A.;
- Fernández-Segovia, I.;
- Serra, J. A.;
- Barat, J. M.
Publication type:
Article
Sorption Isotherms and Isosteric Heat of Peanut Pods, Kernels and Hulls.
Published in:
Food Science & Technology International, 2007, v. 13, n. 3, p. 231, doi. 10.1177/10820132013207079601
By:
- Corrêa, P. C.;
- Goneli, A. L. D.;
- Jaren, C.;
- Ribeiro, D. M.;
- Resende, O.
Publication type:
Article
Extraction of Sardine Proteins by Acidic and Alkaline Solubilisation.
Published in:
Food Science & Technology International, 2007, v. 13, n. 3, p. 189, doi. 10.1177/1082013207079619
By:
- Batista, I.;
- Pires, C.;
- Neihas, R.
Publication type:
Article
Physical, Physiological and Microbial Deterioration of Minimally Fresh Processed Fruits and Vegetables.
Published in:
Food Science & Technology International, 2007, v. 13, n. 3, p. 177, doi. 10.1177/10820132013207079610
By:
- Artés, F.;
- Gómez, P. A.;
- Artés-Hernández, F.
Publication type:
Article