Works matching IS 10820132 AND DT 2023 AND VI 29 AND IP 2
Results: 9
Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams.
- Published in:
- Food Science & Technology International, 2023, v. 29, n. 2, p. 138, doi. 10.1177/10820132221092368
- By:
- Publication type:
- Article
High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance.
- Published in:
- Food Science & Technology International, 2023, v. 29, n. 2, p. 181, doi. 10.1177/10820132221085154
- By:
- Publication type:
- Article
Physical, morphological and storage stability of clove oil nanoemulsion based delivery system.
- Published in:
- Food Science & Technology International, 2023, v. 29, n. 2, p. 156, doi. 10.1177/10820132211069470
- By:
- Publication type:
- Article
Physicochemical, structural, and rheological characteristics of corn starch after thermal-ultrasound processing.
- Published in:
- Food Science & Technology International, 2023, v. 29, n. 2, p. 168, doi. 10.1177/10820132211069242
- By:
- Publication type:
- Article
A research note: Effect of Hofmeister salts on meat iridescence in cooked pork.
- Published in:
- Food Science & Technology International, 2023, v. 29, n. 2, p. 151, doi. 10.1177/10820132211067867
- By:
- Publication type:
- Article
Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough.
- Published in:
- Food Science & Technology International, 2023, v. 29, n. 2, p. 126, doi. 10.1177/10820132211063972
- By:
- Publication type:
- Article
Development of technology for producing wheat bread enriched with soy ingredient.
- Published in:
- Food Science & Technology International, 2023, v. 29, n. 2, p. 97, doi. 10.1177/10820132211062991
- By:
- Publication type:
- Article
Effects of superheated steam processing on the physicochemical properties of sea rice bran.
- Published in:
- Food Science & Technology International, 2023, v. 29, n. 2, p. 115, doi. 10.1177/10820132211062711
- By:
- Publication type:
- Article
Exploring the possibilities of some selected flour blends for the development of bakery products: Comparison with some physicochemical and functional properties of wheat flour.
- Published in:
- Food Science & Technology International, 2023, v. 29, n. 2, p. 105, doi. 10.1177/10820132211062709
- By:
- Publication type:
- Article