Works matching IS 10820132 AND DT 2020 AND VI 26 AND IP 4
Results: 8
Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.
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- Food Science & Technology International, 2020, v. 26, n. 4, p. 344, doi. 10.1177/1082013219895357
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- Article
Boiling-induced changes on physicochemical, bioactive compounds, color, and texture properties of pumpkin (Cucurbita maxima).
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- Food Science & Technology International, 2020, v. 26, n. 4, p. 333, doi. 10.1177/1082013219894402
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- Article
Low-density polyethylene films incorporated with silver nanoparticles to promote antimicrobial efficiency in food packaging.
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- Food Science & Technology International, 2020, v. 26, n. 4, p. 353, doi. 10.1177/1082013219894202
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- Article
Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential.
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- Food Science & Technology International, 2020, v. 26, n. 4, p. 311, doi. 10.1177/1082013219894127
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- Article
Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.
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- Food Science & Technology International, 2020, v. 26, n. 4, p. 321, doi. 10.1177/1082013219894109
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- Article
The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat.
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- Food Science & Technology International, 2020, v. 26, n. 4, p. 300, doi. 10.1177/1082013219889439
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- Article
Textural and quality changes of hairtail fillets (Trichiurus haumela) related with water distribution during simulated cold chain logistics.
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- Food Science & Technology International, 2020, v. 26, n. 4, p. 291, doi. 10.1177/1082013219888306
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- Article
Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods.
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- Food Science & Technology International, 2020, v. 26, n. 4, p. 277, doi. 10.1177/1082013219888300
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- Article