Frontmatter.
- Published in:
- International Journal of Food Engineering, 2023, v. 19, n. 3/4, p. i, doi. 10.1515/ijfe-2023-frontmatter3-4
- Publication type:
- Article
Works matching IS 15563758 AND DT 2023 AND VI 19 AND IP 3/4
Results: 7
1
2
Characterization of chestnut starch acetate with different degrees of substitution.
- Published in:
- International Journal of Food Engineering, 2023, v. 19, n. 3/4, p. 121, doi. 10.1515/ijfe-2022-0320
- By:
- Publication type:
- Article
3
Physicochemical properties and structure of buckwheat flour modified by steam-treatment.
- Published in:
- International Journal of Food Engineering, 2023, v. 19, n. 3/4, p. 113, doi. 10.1515/ijfe-2022-0289
- By:
- Publication type:
- Article
4
Application of alginate polymer films and coatings incorporated with essential oils in foods: a review of recent literature with emphasis on nanotechnology.
- Published in:
- International Journal of Food Engineering, 2023, v. 19, n. 3/4, p. 73, doi. 10.1515/ijfe-2022-0284
- By:
- Publication type:
- Article
5
Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage.
- Published in:
- International Journal of Food Engineering, 2023, v. 19, n. 3/4, p. 87, doi. 10.1515/ijfe-2022-0267
- By:
- Publication type:
- Article
6
Study on the nutritional quality and volatile aroma compounds in cupcakes supplemented with raw dehydrated potato flour.
- Published in:
- International Journal of Food Engineering, 2023, v. 19, n. 3/4, p. 99, doi. 10.1515/ijfe-2022-0225
- By:
- Publication type:
- Article
7
Development, physiochemical and sensory evaluation of a new effervescent tablet formulation based on Moringa oleifera leaves extract.
- Published in:
- International Journal of Food Engineering, 2023, v. 19, n. 3/4, p. 133, doi. 10.1515/ijfe-2022-0170
- By:
- Publication type:
- Article