Works matching IS 10820132 AND DT 2015 AND VI 21 AND IP 3
Results: 7
Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin.
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- Food Science & Technology International, 2015, v. 21, n. 3, p. 221, doi. 10.1177/1082013214525429
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- Article
Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase.
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- Food Science & Technology International, 2015, v. 21, n. 3, p. 213, doi. 10.1177/1082013214525428
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- Article
Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation.
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- Food Science & Technology International, 2015, v. 21, n. 3, p. 203, doi. 10.1177/1082013214524585
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- Article
Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
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- Food Science & Technology International, 2015, v. 21, n. 3, p. 188, doi. 10.1177/1082013214523632
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- Article
Effects of sonication and ultraviolet-C treatment as a hurdle concept on quality attributes of Chokanan mango (Mangifera indica L.) juice.
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- Food Science & Technology International, 2015, v. 21, n. 3, p. 232, doi. 10.1177/1082013214528188
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- Article
Effect of 1-methylcyclopropene on shelf life, visual quality and nutritional quality of netted melon.
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- Food Science & Technology International, 2015, v. 21, n. 3, p. 175, doi. 10.1177/1082013214520786
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- Article
Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil.
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- Food Science & Technology International, 2015, v. 21, n. 3, p. 163, doi. 10.1177/1082013213520173
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- Article