Works matching IS 13447882 AND DT 2021 AND VI 68 AND IP 4
Results: 2
"Nata Puree," a Novel Food Material for Upgrading Vegetable Powders, Made by Bacterial Cellulose Gel Disintegration in the Presence of (1,3)(1,4)-β-Glucan.
- Published in:
- Journal of Applied Glycoscience, 2021, v. 68, n. 4, p. 77, doi. 10.5458/jag.jag.JAG-2021_0009
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- Publication type:
- Article
Effects of Trehalose Content and Water Activity on the Fracture Properties of Deep-fried Wheat Flour Particles and Freeze-dried Porous Waxy Corn Starch Solids.
- Published in:
- Journal of Applied Glycoscience, 2021, v. 68, n. 4, p. 69, doi. 10.5458/jag.jag.JAG-2021_0007
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- Publication type:
- Article