Works matching IS 10820132 AND DT 2007 AND VI 13 AND IP 4
Results: 10
Alternative Use of Chickpea Flour in Breadmaking: Chemical Composition and Starch Digestibility of Bread.
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- Food Science & Technology International, 2007, v. 13, n. 4, p. 323, doi. 10.1177/1082013207082537
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- Article
Effects of Culture, pH and Fat Concentration on Melting Rate and Sensory Characteristics of Probiotic Fermented Yellow Mombin (Spondias mombin L) Ice Creams.
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- Food Science & Technology International, 2007, v. 13, n. 4, p. 285, doi. 10.1177/1082013207082387
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- Article
Effect of Physical and Chemical Treatments on Campylobacter Spiked into Food Samples.
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- Food Science & Technology International, 2007, v. 13, n. 4, p. 277, doi. 10.1177/1082013207082246
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- Article
Effect of Varieties on the Composition of Dates (Phoenix dactyljfera L.) - Note.
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- Food Science & Technology International, 2007, v. 13, n. 4, p. 269, doi. 10.1177/1082013207082244
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- Article
Detection of Free Radicals in Electron Beam-Irradiated Mucuna pruriens (L. DC.) Seeds by Electron Spin Resonance.
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- Food Science & Technology International, 2007, v. 13, n. 4, p. 249, doi. 10.1177/1082013207081777
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- Article
Quality and Shelf Life of Mango (Mangifera Indica L. cv. `Tainong') Coated by Using Chitosan and Polyphenols.
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- Food Science & Technology International, 2007, v. 13, n. 4, p. 317, doi. 10.1177/1082013207082503
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- Article
Note: Moisture Sorption Isotherms and Isosteric Heat of Red Bell Pepper (var. Lamuyo).
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- Food Science & Technology International, 2007, v. 13, n. 4, p. 309, doi. 10.1177/1082013207082530
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- Article
Functional Properties of Extrudates Prepared with Blends of Wheat Flour/Pinto Bean Meal with Added Wheat Bran.
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- Food Science & Technology International, 2007, v. 13, n. 4, p. 301, doi. 10.1177/1082013207082463
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- Article
Impact of Wooden Barrel Storage on the Volatile Composition and Sensorial Profile of Red Wine.
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- Food Science & Technology International, 2007, v. 13, n. 4, p. 293, doi. 10.1177/1082013207082388
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- Article
The Effect of Freezing Modes and Frozen Storage on Aroma, Enzyme and Micro-organism in Hami Melon.
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- Food Science & Technology International, 2007, v. 13, n. 4, p. 259, doi. 10.1177/1082013207081776
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- Article