Works matching IS 10820132 AND DT 2020 AND VI 26 AND IP 7
Results: 8
Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast.
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- Food Science & Technology International, 2020, v. 26, n. 7, p. 642, doi. 10.1177/1082013220922632
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- Article
Covalent immobilization of papain onto poly(hydroxyethyl methacrylate)-chitosan cryogels for apple juice clarification.
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- Food Science & Technology International, 2020, v. 26, n. 7, p. 629, doi. 10.1177/1082013220919307
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- Article
Identifying consumers' profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico.
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- Food Science & Technology International, 2020, v. 26, n. 7, p. 593, doi. 10.1177/1082013220917554
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- Article
Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars.
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- Food Science & Technology International, 2020, v. 26, n. 7, p. 614, doi. 10.1177/1082013220915363
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- Article
Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gum.
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- Food Science & Technology International, 2020, v. 26, n. 7, p. 603, doi. 10.1177/1082013220918709
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- Article
Pectin-based edible coating preserves antioxidative capacity of plum fruit during shelf life.
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- Food Science & Technology International, 2020, v. 26, n. 7, p. 583, doi. 10.1177/1082013220916559
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- Article
Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies.
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- Food Science & Technology International, 2020, v. 26, n. 7, p. 574, doi. 10.1177/1082013220917282
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- Article
The effect of low-temperature thermal processing on the quality of chicken breast fillets.
- Published in:
- Food Science & Technology International, 2020, v. 26, n. 7, p. 563, doi. 10.1177/1082013220912592
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- Article