Found: 8
Select item for more details and to access through your institution.
Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment.
- Published in:
- Food Science & Technology International, 2022, v. 28, n. 6, p. 545, doi. 10.1177/10820132211031756
- By:
- Publication type:
- Article
Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth.
- Published in:
- Food Science & Technology International, 2022, v. 28, n. 6, p. 502, doi. 10.1177/10820132211023673
- By:
- Publication type:
- Article
Effect of temperature and particle size on physicochemical and techno-functional properties of peach palm peel flour (Bactris gasipaes , red and yellow ecotypes).
- Published in:
- Food Science & Technology International, 2022, v. 28, n. 6, p. 535, doi. 10.1177/10820132211025133
- By:
- Publication type:
- Article
Triticale flour in bakery and rusk products.
- Published in:
- Food Science & Technology International, 2022, v. 28, n. 6, p. 524, doi. 10.1177/10820132211023273
- By:
- Publication type:
- Article
Bioavailability and radical scavenging power of phenolic compounds of cocoa and coffee mixtures.
- Published in:
- Food Science & Technology International, 2022, v. 28, n. 6, p. 514, doi. 10.1177/10820132211023258
- By:
- Publication type:
- Article
Application of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates.
- Published in:
- Food Science & Technology International, 2022, v. 28, n. 6, p. 489, doi. 10.1177/10820132211022106
- By:
- Publication type:
- Article
Microencapsulation of Lactobacillus rhamnosus ATCC 7469 by spray drying using maltodextrin, whey protein concentrate and trehalose.
- Published in:
- Food Science & Technology International, 2022, v. 28, n. 6, p. 476, doi. 10.1177/10820132211020621
- By:
- Publication type:
- Article
Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless.
- Published in:
- Food Science & Technology International, 2022, v. 28, n. 6, p. 463, doi. 10.1177/10820132211020612
- By:
- Publication type:
- Article