Works matching IS 10820132 AND DT 2013 AND VI 19 AND IP 5
Results: 9
Related physicochemical properties to microstructure of hard and soft wheat grains with different kernel thickness and specific density.
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- Food Science & Technology International, 2013, v. 19, n. 5, p. 415, doi. 10.1177/1082013212455344
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- Article
Quality of Golden papaya stored under controlled atmosphere conditions.
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- Food Science & Technology International, 2013, v. 19, n. 5, p. 473, doi. 10.1177/1082013212462228
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- Article
Mashed potatoes enriched with soy protein isolate and inulin: chemical, rheological and structural basis.
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- Food Science & Technology International, 2013, v. 19, n. 5, p. 447, doi. 10.1177/1082013212455347
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- Article
Assessment of by-products from fresh-cut products for reuse as bioactive compounds.
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- Food Science & Technology International, 2013, v. 19, n. 5, p. 439, doi. 10.1177/1082013212455346
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- Article
Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals.
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- Food Science & Technology International, 2013, v. 19, n. 5, p. 427, doi. 10.1177/1082013212455345
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- Article
Effects of soybean protein, potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material.
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- Food Science & Technology International, 2013, v. 19, n. 5, p. 461, doi. 10.1177/1082013212457667
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- Article
Survival of acid adapted and non-acid adapted Salmonella Typhimurium in pasteurized orange juice and yogurt under different storage temperatures.
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- Food Science & Technology International, 2013, v. 19, n. 5, p. 407, doi. 10.1177/1082013212455343
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- Article
Improvement of cloud stability, yield and β-carotene content of carrot juice by process modification.
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- Food Science & Technology International, 2013, v. 19, n. 5, p. 399, doi. 10.1177/1082013212455342
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- Article
Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils.
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- Food Science & Technology International, 2013, v. 19, n. 5, p. 389, doi. 10.1177/1082013212455341
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- Article