Works matching IS 11201770 AND DT 2022 AND VI 34 AND IP 4
Results: 5
Effect of seven non-conventional starch rich sources on physico-chemical and sensory characteristics of extruded snacks.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 4, p. 44, doi. 10.15586/ijfs.v34i4.2253
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- Article
Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 4, p. 1, doi. 10.15586/ijfs.v34i4.2267
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- Article
Pea protein isolates: emulsification properties as affected by preliminary pretreatments.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 4, p. 25, doi. 10.15586/ijfs.v34i4.2259
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- Article
Some technical properties of dried Terminalia chebula (kara halile) for use in harvest and post-harvest processing.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 4, p. 33, doi. 10.15586/ijfs.v34i4.2250
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Perceptions of Spanish consumers towards novel lamb burgers enriched with natural antioxidants and healthy fatty acids.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 4, p. 11, doi. 10.15586/ijfs.v34i4.2246
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- Article