Effect of ultrasound pretreatment and soaking time on Quinoa malting.
- Published in:
- Food Science & Technology International, 2025, v. 31, n. 2, p. 167, doi. 10.1177/10820132231189530
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- Publication type:
- Article
Works matching IS 10820132 AND DT 2025 AND VI 31 AND IP 2
Results: 7
1
2
Effects of barley seedling powder on rheological properties of dough and quality of steamed bread.
- Published in:
- Food Science & Technology International, 2025, v. 31, n. 2, p. 155, doi. 10.1177/10820132231188988
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- Publication type:
- Article
3
Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach.
- Published in:
- Food Science & Technology International, 2025, v. 31, n. 2, p. 142, doi. 10.1177/10820132231188631
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- Publication type:
- Article
4
Red wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars production.
- Published in:
- Food Science & Technology International, 2025, v. 31, n. 2, p. 115, doi. 10.1177/10820132231186442
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- Publication type:
- Article
5
Production of partially hydrogenated soybean oil with low trans-fatty acids using surface dielectric barrier discharge cold plasma.
- Published in:
- Food Science & Technology International, 2025, v. 31, n. 2, p. 104, doi. 10.1177/10820132231186172
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- Publication type:
- Article
6
Accessing the biotechnological potential of a novel isolated microalga from a semi-arid region of Brazil.
- Published in:
- Food Science & Technology International, 2025, v. 31, n. 2, p. 128, doi. 10.1177/10820132231186171
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- Publication type:
- Article
7
Effects of nanocellulose combined with high pressure on the textural, structural, and gel properties of Nemipterus virgatus sausage.
- Published in:
- Food Science & Technology International, 2025, v. 31, n. 2, p. 95, doi. 10.1177/10820132231183027
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- Publication type:
- Article