Works matching IS 10820132 AND DT 2014 AND VI 20 AND IP 2
Results: 7
Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.
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- Food Science & Technology International, 2014, v. 20, n. 2, p. 127, doi. 10.1177/1082013213476072
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- Article
Kinetics of color development of melanoidins formed from fructose/amino acid model systems.
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- Food Science & Technology International, 2014, v. 20, n. 2, p. 119, doi. 10.1177/1082013213476071
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- Article
Physicochemical and microbial quality of stored green slender pepper treated with different washing solutions and packaging films.
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- Food Science & Technology International, 2014, v. 20, n. 2, p. 137, doi. 10.1177/1082013213476073
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- Article
Effect of blanching temperature and dipping time on drying time of broccoli.
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- Food Science & Technology International, 2014, v. 20, n. 2, p. 149, doi. 10.1177/1082013213476075
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- Article
Methods to obtain protein concentrates from jumbo squid (Dosidicus gigas) and evaluation of their functionality.
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- Food Science & Technology International, 2014, v. 20, n. 2, p. 109, doi. 10.1177/1082013212472352
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- Article
Effects of ascorbic acid and high oxygen modified atmosphere packaging during storage of fresh-cut eggplants.
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- Food Science & Technology International, 2014, v. 20, n. 2, p. 99, doi. 10.1177/1082013212472351
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- Article
Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: Effect of process variables and preliminary optimization.
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- Food Science & Technology International, 2014, v. 20, n. 2, p. 83, doi. 10.1177/1082013212469616
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- Article