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Inactivation of soybean trypsin inhibitors under hot alcohol and associated urease activity behavior.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 3, p. 109, doi. 10.3136/nskkk.NSKKK-D-22-00016
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Analysis of "richness" in the texture of ice creams using Temporal Dominance of Sensations.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 3, p. 117, doi. 10.3136/nskkk.NSKKK-D-22-00051
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- Article
n-Hexanal generation and quality change of packed aseptic cooked rice in several packaging materials during long-term storage.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 3, p. 129, doi. 10.3136/nskkk.NSKKK-D-22-00049
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- Article