Works matching IS 10820132 AND DT 2014 AND VI 20 AND IP 8
Results: 7
Dietary fibre concentrate from Chilean algarrobo (Prosopis chilensis (Mol.) Stuntz) pods: Purification and characterization.
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- Food Science & Technology International, 2014, v. 20, n. 8, p. 629, doi. 10.1177/1082013213499769
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- Article
Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions.
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- Food Science & Technology International, 2014, v. 20, n. 8, p. 617, doi. 10.1177/1082013213498247
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- Article
Effect of processing by hydrostatic high pressure of two ready to heat vegetable meals and stability after refrigerated storage.
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- Food Science & Technology International, 2014, v. 20, n. 8, p. 605, doi. 10.1177/1082013213497493
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- Article
Host range and in vitro lysis of Listeria monocytogenes seafood isolates by bacteriophages.
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- Food Science & Technology International, 2014, v. 20, n. 8, p. 591, doi. 10.1177/1082013213497211
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- Article
Effect of roasting on rheological and functional properties of sorghum flour.
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- Food Science & Technology International, 2014, v. 20, n. 8, p. 579, doi. 10.1177/1082013213497210
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- Article
Preparation of anchovy (Engraulis japonicus) protein hydrolysates with high free radical-scavenging activity using endogenous and commercial enzymes.
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- Food Science & Technology International, 2014, v. 20, n. 8, p. 567, doi. 10.1177/1082013213496418
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- Article
Washing of cut persimmon with thyme or lemon essential oils.
- Published in:
- Food Science & Technology International, 2014, v. 20, n. 8, p. 557, doi. 10.1177/1082013213495865
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- Article