Works matching IS 10820132 AND DT 2019 AND VI 25 AND IP 3
Results: 7
The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties.
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- Food Science & Technology International, 2019, v. 25, n. 3, p. 243, doi. 10.1177/1082013218818016
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- Article
The effect of fermentation time on the volatile aromatic profile of tarhana dough.
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- Food Science & Technology International, 2019, v. 25, n. 3, p. 212, doi. 10.1177/1082013218815325
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- Article
Effect of ozone treatment on the microstructure, chemical composition and sensory quality of apple fruits.
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- Food Science & Technology International, 2019, v. 25, n. 3, p. 252, doi. 10.1177/1082013218815285
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- Article
Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics.
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- Food Science & Technology International, 2019, v. 25, n. 3, p. 223, doi. 10.1177/1082013218814605
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- Article
Effect of chitosan on physicochemical and rheological attributes of bread.
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- Food Science & Technology International, 2019, v. 25, n. 3, p. 198, doi. 10.1177/1082013218814285
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- Article
Water transport during bread baking: Impact of the baking temperature and the baking time.
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- Food Science & Technology International, 2019, v. 25, n. 3, p. 187, doi. 10.1177/1082013218814144
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- Article
Effect of encapsulation on the stability and survivability of Enterococcus faecium in a non-dairy probiotic beverage.
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- Food Science & Technology International, 2019, v. 25, n. 3, p. 233, doi. 10.1177/1082013218813823
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- Article