Works matching IS 10820132 AND DT 2024 AND VI 30 AND IP 5
Results: 10
Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave.
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- Food Science & Technology International, 2024, v. 30, n. 5, p. 397, doi. 10.1177/10820132231182099
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- Article
Effect of ultrasound processing on rheological properties and color of green food products.
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- Food Science & Technology International, 2024, v. 30, n. 5, p. 495, doi. 10.1177/10820132231176872
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- Article
The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.
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- Food Science & Technology International, 2024, v. 30, n. 5, p. 485, doi. 10.1177/10820132231162164
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- Article
Aloe Vera and Nopal mucilage on the reduction of agglomeration during spray drying and storage of blackberry and raspberry extracts.
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- Food Science & Technology International, 2024, v. 30, n. 5, p. 462, doi. 10.1177/10820132231161229
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- Article
Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets.
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- Food Science & Technology International, 2024, v. 30, n. 5, p. 472, doi. 10.1177/10820132231158961
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- Article
Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans.
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- Food Science & Technology International, 2024, v. 30, n. 5, p. 450, doi. 10.1177/10820132231154429
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- Article
Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris).
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- Food Science & Technology International, 2024, v. 30, n. 5, p. 439, doi. 10.1177/10820132231153501
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- Article
Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins).
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- Food Science & Technology International, 2024, v. 30, n. 5, p. 428, doi. 10.1177/10820132231153500
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- Article
Green alternative for sodium metabisulfite substitution: Comparison of bacterial and fungal proteases effect in hard biscuit making.
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- Food Science & Technology International, 2024, v. 30, n. 5, p. 407, doi. 10.1177/10820132231152279
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- Article
Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy.
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- Food Science & Technology International, 2024, v. 30, n. 5, p. 418, doi. 10.1177/10820132221144482
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- Article