Works matching IS 10820132 AND DT 2017 AND VI 23 AND IP 5
Results: 8
Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.
- Published in:
- Food Science & Technology International, 2017, v. 23, n. 5, p. 457, doi. 10.1177/1082013217701583
- By:
- Publication type:
- Article
Apple snack enriched with L-arginine using vacuum impregnation/ohmic heating technology.
- Published in:
- Food Science & Technology International, 2017, v. 23, n. 5, p. 448, doi. 10.1177/1082013217701354
- By:
- Publication type:
- Article
Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation.
- Published in:
- Food Science & Technology International, 2017, v. 23, n. 5, p. 437, doi. 10.1177/1082013217700259
- By:
- Publication type:
- Article
Survival of a native toxigenic isolate of Listeria monocytogenes CFR 1302 during storage of milk-based foods can be a potential cause of health risk.
- Published in:
- Food Science & Technology International, 2017, v. 23, n. 5, p. 426, doi. 10.1177/1082013217698329
- By:
- Publication type:
- Article
Effects of natural antimicrobials on prevention and reduction of bacterial cross-contamination during the washing of ready-to-eat fresh-cut lettuce.
- Published in:
- Food Science & Technology International, 2017, v. 23, n. 5, p. 403, doi. 10.1177/1082013217697851
- By:
- Publication type:
- Article
The flow properties of honey-malt spread.
- Published in:
- Food Science & Technology International, 2017, v. 23, n. 5, p. 415, doi. 10.1177/1082013217695175
- By:
- Publication type:
- Article
Effects of a high O<sub>2</sub> dynamic-controlled atmosphere technology on the browning of postharvest white mushroom (Agaricus bisporus) in relation to energy metabolism.
- Published in:
- Food Science & Technology International, 2017, v. 23, n. 5, p. 385, doi. 10.1177/1082013217695146
- By:
- Publication type:
- Article
The dietary fiber profile of fruit peels and functionality modifications induced by high hydrostatic pressure treatments.
- Published in:
- Food Science & Technology International, 2017, v. 23, n. 5, p. 396, doi. 10.1177/1082013217694301
- By:
- Publication type:
- Article