Works matching IS 19355130 AND DT 2019 AND VI 12 AND IP 7
Results: 15
Chiffon Cakes Made Using Wheat Flour With/Without Substitution by Highland Barley Powder or Mung Bean Flour: Correlations Among Ingredient Heat Absorption Enthalpy, Batter Rheology, and Cake Porosity.
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- Food & Bioprocess Technology, 2019, v. 12, n. 7, p. 1232, doi. 10.1007/s11947-019-02290-2
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- Article
Production of a Functional Yogurt Powder Fortified with Nanoliposomal Vitamin D Through Spray Drying.
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- Food & Bioprocess Technology, 2019, v. 12, n. 7, p. 1220, doi. 10.1007/s11947-019-02289-9
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Ethanol Precipitation of Mannooligosaccharides from Subcritical Water-Treated Coconut Meal Hydrolysate.
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- Food & Bioprocess Technology, 2019, v. 12, n. 7, p. 1197, doi. 10.1007/s11947-019-02288-w
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Assessing the 3D Printing Precision and Texture Properties of Brown Rice Induced by Infill Levels and Printing Variables.
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- Food & Bioprocess Technology, 2019, v. 12, n. 7, p. 1185, doi. 10.1007/s11947-019-02287-x
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Application of Reinforced ZnO Nanoparticle-Incorporated Gelatin Bionanocomposite Film with Chitosan Nanofiber for Packaging of Chicken Fillet and Cheese as Food Models.
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- Food & Bioprocess Technology, 2019, v. 12, n. 7, p. 1205, doi. 10.1007/s11947-019-02286-y
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Nanoencapsulation of Hydrophobic Food Flavor Ingredients and Their Cyclodextrin Inclusion Complexes.
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- Food & Bioprocess Technology, 2019, v. 12, n. 7, p. 1157, doi. 10.1007/s11947-019-02285-z
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Chitooligosaccharide–Lysine Maillard Reaction Products: Preparation and Potential Application on Fresh-Cut Kiwifruit.
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- Food & Bioprocess Technology, 2019, v. 12, n. 7, p. 1133, doi. 10.1007/s11947-019-02284-0
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Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant.
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- Food & Bioprocess Technology, 2019, v. 12, n. 7, p. 1102, doi. 10.1007/s11947-019-02283-1
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Effects of Processing on Quality Attributes of Osmo-Dried Broccoli Stalk Slices.
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- Food & Bioprocess Technology, 2019, v. 12, n. 7, p. 1174, doi. 10.1007/s11947-019-02282-2
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Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products.
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- Food & Bioprocess Technology, 2019, v. 12, n. 7, p. 1110, doi. 10.1007/s11947-019-02279-x
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Novel Intelligent Detection of Safer Water Activity by LF-NMR Spectra for Selected Fruits and Vegetables during Drying.
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- Food & Bioprocess Technology, 2019, v. 12, n. 7, p. 1093, doi. 10.1007/s11947-019-02278-y
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- Article
Ultrasonic-Assisted Preparation and Characterization of RS3 from Pea Starch.
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- Food & Bioprocess Technology, 2019, v. 12, n. 7, p. 1244, doi. 10.1007/s11947-019-02277-z
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Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies.
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- Food & Bioprocess Technology, 2019, v. 12, n. 7, p. 1083, doi. 10.1007/s11947-019-02273-3
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Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches.
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- Food & Bioprocess Technology, 2019, v. 12, n. 7, p. 1144, doi. 10.1007/s11947-019-02264-4
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Effects of phosphorylation on the chemical composition, molecular structure, and paste properties of Hedychium coronarium starch.
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- Food & Bioprocess Technology, 2019, v. 12, n. 7, p. 1123, doi. 10.1007/s11947-019-02261-7
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- Article