Works matching IS 10820132 AND DT 2021 AND VI 27 AND IP 6
Results: 9
Growth dynamics of lactic acid bacteria and dairy microscopic fungus Geotrichum candidum during their co-cultivation in milk.
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- Food Science & Technology International, 2021, v. 27, n. 6, p. 572, doi. 10.1177/1082013220976485
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The effect of additives combination on rheological properties of dough and quality of bread with Agaricus bisporus powder.
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- Food Science & Technology International, 2021, v. 27, n. 6, p. 554, doi. 10.1177/1082013220973822
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- Article
The levels of bioactive compounds found in raw and cooked Canadian pulses.
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- Food Science & Technology International, 2021, v. 27, n. 6, p. 528, doi. 10.1177/1082013220973804
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- Article
Comparison of consumer-based methodologies for optimizing the development of new products: A case study with probiotic chocolate flavored milk.
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- Food Science & Technology International, 2021, v. 27, n. 6, p. 539, doi. 10.1177/1082013220973803
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- Article
Concentration of roselle (Hibiscus sabdariffa L) and sucrose in beverages: Effects on physicochemical characteristics and acceptance.
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- Food Science & Technology International, 2021, v. 27, n. 6, p. 563, doi. 10.1177/1082013220973796
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- Article
Quality changes in high pressure processed tan mutton during storage.
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- Food Science & Technology International, 2021, v. 27, n. 6, p. 517, doi. 10.1177/1082013220970781
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- Article
Mathematical modeling of thin layer microwave drying of Jaya fish (Aspidoparia jaya).
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- Food Science & Technology International, 2021, v. 27, n. 6, p. 508, doi. 10.1177/1082013220969353
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- Article
Lemongrass and cinnamon oil nanoemulsions: Formulation and study of their physical stability and activity against Zygosaccharomyces bailii.
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- Food Science & Technology International, 2021, v. 27, n. 6, p. 485, doi. 10.1177/1082013220969100
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- Article
Evaluation of the effect of neutral electrolyzed water and peroxyacetic acid alone and in combination on microbiological, chemical, and sensory characteristics of poultry meat during refrigeration storage.
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- Food Science & Technology International, 2021, v. 27, n. 6, p. 499, doi. 10.1177/1082013220968713
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- Article