Works matching IS 10820132 AND DT 2018 AND VI 24 AND IP 3
Results: 8
Quality characteristics of wheat flour dough and bread containing grape pomace flour.
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- Food Science & Technology International, 2018, v. 24, n. 3, p. 251, doi. 10.1177/1082013217745398
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- Article
Bleaching of sugar cane juice using a food-grade adsorber resin and explained by a kinetic model describing the variation in time of the content of adsorbate.
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- Food Science & Technology International, 2018, v. 24, n. 3, p. 264, doi. 10.1177/1082013217747711
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- Article
Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value.
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- Food Science & Technology International, 2018, v. 24, n. 3, p. 242, doi. 10.1177/1082013217745199
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- Article
Composition of legume soaking water and emulsifying properties in gluten-free bread.
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- Food Science & Technology International, 2018, v. 24, n. 3, p. 232, doi. 10.1177/1082013217744903
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- Article
New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability.
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- Food Science & Technology International, 2018, v. 24, n. 3, p. 223, doi. 10.1177/1082013217744424
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- Article
Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars.
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- Food Science & Technology International, 2018, v. 24, n. 3, p. 198, doi. 10.1177/1082013217742752
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- Article
Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey.
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- Food Science & Technology International, 2018, v. 24, n. 3, p. 187, doi. 10.1177/1082013217741798
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- Article
Contamination sources, biofilm-forming ability and biocide resistance of Staphylococcus aureus in tilapia-processing facilities.
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- Food Science & Technology International, 2018, v. 24, n. 3, p. 209, doi. 10.1177/1082013217742753
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- Article