Works matching IS 18435157 AND DT 2020 AND VI 44 AND IP 2
Results: 12
INDIAN SPICES BOOST THE IMMUNE SYSTEM AGAINST COVID-19.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 189, doi. 10.35219/foodtechnology.2020.2.12
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DEVELOPMENT OF ELEPHANT FOOT YAM CAKE AND ITS EVALUATION.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 159, doi. 10.35219/foodtechnology.2020.2.10
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OVERVIEW ON THE POTENTIAL ROLE OF PHYTOCHEMICALS FROM LAVENDER AS FUNCTIONAL INGREDIENTS.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 173, doi. 10.35219/foodtechnology.2020.2.11
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A CONSUMER'S PERSPECTIVE ON THE ACTIVE ROLE OF ONLINE MEDIA ENDORSEMENT OF FOOD INTEGRITY BY CONNECTING THE ACTORS INVOLVED.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 137, doi. 10.35219/foodtechnology.2020.2.09
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PHYSICAL PRE-TREATMENTS AS A TOOL FOR ENHANCING NUTRITIONAL FUNCTIONALITY OF GERMINATED LEGUMES.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 127, doi. 10.35219/foodtechnology.2020.2.08
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STUDY OF STRUCTURAL-MECHANICAL CHARACTERISTICS OF EMULSION-FOAM SYSTEMS OF MILK CREAM AND HYDROCOLOIDS.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 85, doi. 10.35219/foodtechnology.2020.2.06
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RECOVERY OF BIOACTIVE COMPOUNDS FROM RED ONION SKINS USING CONVENTIONAL SOLVENT EXTRACTION AND MICROWAVE ASSISTED EXTRACTION.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 104, doi. 10.35219/foodtechnology.2020.2.07
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INFLUENCE OF OAT FLOUR ON PASTING PROPERTIES OF FLOUR BLENDS, COOKING QUALITY AND SENSORY ATTRIBUTES OF VERMICELLI.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 70, doi. 10.35219/foodtechnology.2020.2.05
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COMPOSITIONAL AND MORPHOLOGICAL PROPERTIES OF PRETREATED ORANGE AND PLANTAIN PEELS: EFFECT ON APPLE JUICE CLARIFICATION EFFICACY OF POLYGALACTURONASE.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 51, doi. 10.35219/foodtechnology.2020.2.04
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DIGESTIBILITY OF PROTEINS FROM DIFFERENT SOURCES.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 43, doi. 10.35219/foodtechnology.2020.2.03
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FREEZE-DRYING MICROENCAPSULATION OF TURMERIC (CURCUMA LONGA L.) USING AN AMORPHOUS MATRIX OF MALTODEXTRIN, MODIFIED CASSAVA FLOUR AND SKIM MILK.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 26, doi. 10.35219/foodtechnology.2020.2.02
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ANTIOXIDANT AND PHENOLIC CONSTITUENTS OF HYPOXIS COLCHICIFOLIA.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 9, doi. 10.35219/foodtechnology.2020.2.01
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