Works matching IS 10820132 AND DT 2017 AND VI 23 AND IP 6
Results: 8
A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages.
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- Food Science & Technology International, 2017, v. 23, n. 6, p. 471, doi. 10.1177/1082013217701859
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- Article
Pasting, rheological, and retrogradation properties of low-amylose rice starch with date syrup.
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- Food Science & Technology International, 2017, v. 23, n. 6, p. 550, doi. 10.1177/1082013217711344
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- Article
Effect of ultrasound on some chemical and microbiological properties of sour cherry juice by response surface methodology.
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- Food Science & Technology International, 2017, v. 23, n. 6, p. 540, doi. 10.1177/1082013217708077
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- Article
Structural changes in biscuits made with cellulose emulsions as fat replacers.
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- Food Science & Technology International, 2017, v. 23, n. 6, p. 480, doi. 10.1177/1082013217703273
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- Article
Improved quality of a vitamin B12-fortified ‘ready to blend’ fresh-cut mix salad with chitosan.
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- Food Science & Technology International, 2017, v. 23, n. 6, p. 513, doi. 10.1177/1082013217705036
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- Article
Chemical evaluation of the Rhynchophorus ferrugineus larvae fed on different substrates as human food source.
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- Food Science & Technology International, 2017, v. 23, n. 6, p. 529, doi. 10.1177/1082013217705718
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- Article
Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls.
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- Food Science & Technology International, 2017, v. 23, n. 6, p. 490, doi. 10.1177/1082013217704122
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- Article
Influence of grain activation conditions on functional characteristics of brown rice flour.
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- Food Science & Technology International, 2017, v. 23, n. 6, p. 500, doi. 10.1177/1082013217704327
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- Article