Works matching IS 10820132 AND DT 2014 AND VI 20 AND IP 5
Results: 7
Effects of different fermentation methods on bacterial cellulose and acid production by Gluconacetobacter xylinus in Cantonese-style rice vinegar.
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- Food Science & Technology International, 2014, v. 20, n. 5, p. 321, doi. 10.1177/1082013213486663
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- Article
The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal’s (pork and beef) meat.
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- Food Science & Technology International, 2014, v. 20, n. 5, p. 383, doi. 10.1177/1082013213488901
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- Article
Characterization of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: microbiological, rheological and structural properties.
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- Food Science & Technology International, 2014, v. 20, n. 5, p. 373, doi. 10.1177/1082013213488776
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- Article
Use of spent osmotic solutions for the production of fructooligosaccharides by Aspergillus oryzae N74.
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- Food Science & Technology International, 2014, v. 20, n. 5, p. 365, doi. 10.1177/1082013213488611
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- Article
Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions.
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- Food Science & Technology International, 2014, v. 20, n. 5, p. 353, doi. 10.1177/1082013213488610
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- Article
Effect of heat treatment on wheat dough rheology and wheat protein solubility.
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- Food Science & Technology International, 2014, v. 20, n. 5, p. 341, doi. 10.1177/1082013213488381
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- Article
Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread.
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- Food Science & Technology International, 2014, v. 20, n. 5, p. 333, doi. 10.1177/1082013213488380
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- Article