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Evaluation of physical properties, functional components, and starch digestibility of dumpling skins made from barley flour with various amounts of β-glucan.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 2, p. 63, doi. 10.3136/nskkk.NSKKK-D-22-00047
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Effects of starter culture and salt concentration on physicochemical and sensory properties of Shottsuru prepared with commercial enzyme.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 2, p. 85, doi. 10.3136/nskkk.NSKKK-D-22-00045
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- Article
A randomized, single-blind, parallel-group comparative study on the effects of long-term pineapple intake for improvement of skin function and intestinal environment in healthy subjects.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 2, p. 73, doi. 10.3136/nskkk.NSKKK-D-22-00033
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- Article
Quality analysis of commercially available miso produced in wooden barrel and fiber reinforced plastic tank.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 2, p. 95, doi. 10.3136/nskkk.NSKKK-D-22-00043
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- Article