Processing Influences on Composition and Quality Attributes of Soymilk and its Powder.
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- Food Engineering Reviews, 2012, v. 4, n. 3, p. 149, doi. 10.1007/s12393-012-9053-0
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Works matching IS 18667910 AND DT 2012 AND VI 4 AND IP 3
Results: 4
1
2
Functional and Technological Aspects of Sourdough Fermentation with Lactobacillus sanfranciscensis.
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- Food Engineering Reviews, 2012, v. 4, n. 3, p. 171, doi. 10.1007/s12393-012-9052-1
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- Article
3
Physical Cross-linkers: Alternatives to Improve the Mechanical Properties of Fish Gelatin.
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- Food Engineering Reviews, 2012, v. 4, n. 3, p. 165, doi. 10.1007/s12393-012-9054-z
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- Article
4
Hurdle Approach to Increase the Microbial Inactivation by High Pressure Processing: Effect of Essential Oils.
- Published in:
- Food Engineering Reviews, 2012, v. 4, n. 3, p. 141, doi. 10.1007/s12393-012-9055-y
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- Article