Works matching IS 10820132 AND DT 2021 AND VI 27 AND IP 2
Results: 9
Chemical and microbial evaluation of biscuits made from wheat flour substituted with wheat sprouts.
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- Food Science & Technology International, 2021, v. 27, n. 2, p. 172, doi. 10.1177/1082013220942441
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- Article
Evaluation of the effect of label attributes over the purchase intention of a cashew nut functional beverage using conjoint analysis.
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- Food Science & Technology International, 2021, v. 27, n. 2, p. 164, doi. 10.1177/1082013220942434
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- Article
Effect of different gluten-free flours on the sensory characteristics of a vegan alfajor : Vegan gluten-free Alfajor development.
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- Food Science & Technology International, 2021, v. 27, n. 2, p. 145, doi. 10.1177/1082013220939792
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- Article
Maintenance of quality and bioactive compounds of cold stored pomegranate (Punica granatum L.) fruit by organic acids treatment.
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- Food Science & Technology International, 2021, v. 27, n. 2, p. 151, doi. 10.1177/1082013220940466
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- Article
Influence of low water activity on the thermal resistance of Salmonella Enteritidis PT30 and Enterococcus faecium as its surrogate in egg powders.
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- Food Science & Technology International, 2021, v. 27, n. 2, p. 184, doi. 10.1177/1082013220937872
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- Article
Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents.
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- Food Science & Technology International, 2021, v. 27, n. 2, p. 135, doi. 10.1177/1082013220937867
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- Article
The effect of different ultraviolet-C light doses on microbial reduction and the components of camel milk.
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- Food Science & Technology International, 2021, v. 27, n. 2, p. 99, doi. 10.1177/1082013220935230
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- Article
Influence of anise (Pimpinella anisum L.) essential oil on the microbial, chemical, and sensory properties of chicken fillets wrapped with gelatin film.
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- Food Science & Technology International, 2021, v. 27, n. 2, p. 123, doi. 10.1177/1082013220935224
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- Article
A straightforward gel-free proteomics pipeline assisted by liquid isoelectric focusing (OFFGEL) and mass spectrometry analysis to study bovine meat proteome.
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- Food Science & Technology International, 2021, v. 27, n. 2, p. 112, doi. 10.1177/1082013220929144
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- Article