Works matching IS 10820132 AND DT 2021 AND VI 27 AND IP 3
Results: 8
Improvement of bioactive compounds content in granadilla (Passiflora ligularis) seeds after solid-state fermentation.
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- Food Science & Technology International, 2021, v. 27, n. 3, p. 234, doi. 10.1177/1082013220944009
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- Article
Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder (Phyllanthus emblica L.) addition on the functional properties of bread.
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- Food Science & Technology International, 2021, v. 27, n. 3, p. 264, doi. 10.1177/1082013220950068
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Treatment of starch films with a glow discharge plasma in air and O<sub>2</sub> at low pressure.
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- Food Science & Technology International, 2021, v. 27, n. 3, p. 276, doi. 10.1177/1082013220948641
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Effect of inulin-type fructans and galactooligosaccharides on cultures of Lactobacillus strains isolated in Algeria from camel's milk and human colostrum.
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- Food Science & Technology International, 2021, v. 27, n. 3, p. 223, doi. 10.1177/1082013220944661
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Impact of different processing treatments on techno and biofunctional characteristics of dhaincha (Sesbania aculeate).
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- Food Science & Technology International, 2021, v. 27, n. 3, p. 251, doi. 10.1177/1082013220949812
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Antioxidant capacity in fruit of Citrus cultivars with marked differences in pulp coloration: Contribution of carotenoids and vitamin C.
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- Food Science & Technology International, 2021, v. 27, n. 3, p. 210, doi. 10.1177/1082013220944018
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Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties.
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- Food Science & Technology International, 2021, v. 27, n. 3, p. 242, doi. 10.1177/1082013220940092
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Commercial Saccharomyces cerevisiae as a starter culture in "Wanergao": A traditional fermented food in China.
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- Food Science & Technology International, 2021, v. 27, n. 3, p. 197, doi. 10.1177/1082013220941764
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- Article