Works matching IS 10820132 AND DT 2015 AND VI 21 AND IP 6
Results: 6
Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt.
- Published in:
- Food Science & Technology International, 2015, v. 21, n. 6, p. 428, doi. 10.1177/1082013214543033
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- Article
Effects of vacuum and modified atmosphere on textural parameters and structural proteins of cultured meagre (Argyrosomus regius) fillets.
- Published in:
- Food Science & Technology International, 2015, v. 21, n. 6, p. 467, doi. 10.1177/1082013214545694
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- Article
Cross-cultural perception of six commercial olive oils: A study with Spanish and US consumers.
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- Food Science & Technology International, 2015, v. 21, n. 6, p. 454, doi. 10.1177/1082013214543806
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- Article
Development of a non-dairy probiotic fermented product based on almond milk and inulin.
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- Food Science & Technology International, 2015, v. 21, n. 6, p. 440, doi. 10.1177/1082013214543705
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- Article
Post-storage cell wall metabolism in two sweet cherry (Prunus avium L.) cultivars displaying different postharvest performance.
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- Food Science & Technology International, 2015, v. 21, n. 6, p. 416, doi. 10.1177/1082013214541863
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- Article
Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy.
- Published in:
- Food Science & Technology International, 2015, v. 21, n. 6, p. 403, doi. 10.1177/1082013214540672
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- Article