Works matching IS 10820132 AND DT 2015 AND VI 21 AND IP 8
Results: 7
Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment.
- Published in:
- Food Science & Technology International, 2015, v. 21, n. 8, p. 631, doi. 10.1177/1082013214559311
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- Article
Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste.
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- Food Science & Technology International, 2015, v. 21, n. 8, p. 613, doi. 10.1177/1082013214559310
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- Article
Encapsulation of black carrot juice using spray and freeze drying.
- Published in:
- Food Science & Technology International, 2015, v. 21, n. 8, p. 604, doi. 10.1177/1082013214557843
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- Article
Modelling the influence of time and temperature on the respiration rate of fresh oyster mushrooms.
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- Food Science & Technology International, 2015, v. 21, n. 8, p. 593, doi. 10.1177/1082013214555925
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- Article
Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham.
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- Food Science & Technology International, 2015, v. 21, n. 8, p. 581, doi. 10.1177/1082013214554935
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- Article
Assessment of tolerance induction by Origanum vulgare L. essential oil or carvacrol in Pseudomonas aeruginosa cultivated in a meat-based broth and in a meat model.
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- Food Science & Technology International, 2015, v. 21, n. 8, p. 571, doi. 10.1177/1082013214554467
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- Article
Antimicrobial activity of essential oils against Staphylococcus aureus biofilms.
- Published in:
- Food Science & Technology International, 2015, v. 21, n. 8, p. 559, doi. 10.1177/1082013214553996
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- Publication type:
- Article