Works matching IS 10820132 AND DT 2009 AND VI 15 AND IP 6
Results: 7
Compositional, Physical, Antioxidant and Sensory Characteristics of Novel Syrup from Date Palm (Phoenix dactylifera L.).
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- Food Science & Technology International, 2009, v. 15, n. 6, p. 583, doi. 10.1177/1082013209353079
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- Article
Effect of Incorporation of Various Food By-products on Some Nutritional Properties of Rice-based Extruded Foods.
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- Food Science & Technology International, 2009, v. 15, n. 6, p. 571, doi. 10.1177/1082013209353078
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- Article
Immobilization and Characterization of Tannase and its Haze-removing.
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- Food Science & Technology International, 2009, v. 15, n. 6, p. 545, doi. 10.1177/1082013209352919
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- Article
Carcass Traits and Fatty Acid Composition of Subcutaneous, Intramuscular and Liver Fat from Iberian Pigs Fed in Confinement only with Acorns or a Formulated Diet.
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- Food Science & Technology International, 2009, v. 15, n. 6, p. 563, doi. 10.1177/1082013209352928
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- Article
Effect of Extraction Parameters on the Properties of Gelatin from King Weakfish (Macrodon ancylodon) Bones.
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- Food Science & Technology International, 2009, v. 15, n. 6, p. 553, doi. 10.1177/1082013209352921
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- Article
Sensory, Nutritive and Functional Properties of Sweet Cherry as Affected by Cultivar and Ripening Stage.
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- Food Science & Technology International, 2009, v. 15, n. 6, p. 535, doi. 10.1177/1082013209351868
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- Article
Influence of Harvest Dates on Quality, Storage Capacity and Sensory Attributes of European Plum cv. Green Gage.
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- Food Science & Technology International, 2009, v. 15, n. 6, p. 527, doi. 10.1177/1082013209350537
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- Article