EVALUATION OF DOUGH RHEOLOGY AND QUALITY OF SUGAR-FREE BISCUITS: ISOMALT, MALTODEXTRIN, AND STEVIA.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 119
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Works in Carpathian Journal of Food Science & Technology, 2017, Vol 9, Issue 4
Results: 16
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FUNCTIONAL PROPERTIES OF PROBIOTIC ICE CREAM PRODUCED FROM GOAT'S MILK.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 86
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- Article
3
EFFECTS OF OLIVE LEAF EXTRACT ON THE OXIDATION STABILITY AND MICROBIOLOGICAL QUALITY OF DRY FERMENTED SAUSAGE (SUCUK).
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 178
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- Article
4
CHIA SEED (SALVIA HISPANICA L.): IT'S PLACE IN NUTRITION AND RELATION WITH HEALTH - A REVIEW.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 101
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- Article
5
PROXIMATE AND MINERAL ANALYSIS OF A FEW EDIBLE FLOWERS USED IN COIMBATORE DISTRICT, TAMIL NADU.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 54
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- Article
6
EFFECT OF COMMERCIAL PROBIOTIC LACTOBACILLUS ON FATTY ACIDS PROFILE AND NUTRITIONAL VALUE OF CYPRINUS CARPIO IN IRAN.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 189
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- Article
7
EFFECT OF ASCORBIC ACID AND NISIN ON FRESH-CUT APPLES.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 71
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- Article
8
THERMODYNAMIC ANALYSIS OF DRYING POTATO CUBES IN A FLUIDIZED BED DRYER.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 167
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- Article
9
DOUGH REOLOGY AND PROPERTIES OF GLUTEN-FREE RICE BREADS AS AFFECTED BY ADDITION OF HYDROCOLLOIDS AND EMULSIFIERS.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 158
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- Article
10
A COMPARISON BETWEEN THE EFFECTS OF CONVENTIONAL EXTRACTION METHODS ON THE QUANTITY AND QUALITY OF THE CHEMICAL COMPOSITION OF THE ESSENTIAL OILS OF THYMUS DAENENSIS AND FERULAGO ANGULATA (SCHLECHT.) BOISS.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 142
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- Article
11
EXPERIMENTAL INVESTIGATION OF A MULTI-UNIT SQUARE PEF TREATMENT CHAMBER FOR FOOD PROCESSING.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 131
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- Article
12
THE COIR SUBSTRATE FOR SOILLESS CULTURES, REUSED AS SOIL AMENDMENT (STUDY IN VITRO AND IN VIVO).
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 61
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- Article
13
INFLUENCE OF CLARIFICATION TREATMENT ON OENOLOGICAL AND QUALITY CHARACTERISTICS ON YOUNG WHITE WINE SAUVIGNON.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 112
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- Article
14
EFFECT OF SOME BIOGENIC AMINES ON PROTEIN CROSS-LINKING AND GEL FORMING ABILITY OF SURIMI FROM NILE TILAPIA INDUCED BY MICROBIAL TRANSGLUTAMINASE.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 41
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- Article
15
PRODUCTION OF NATURAL CURED FRESH ORIENTAL SAUSAGE BY MEAT-ASSOCIATED LACTIC ACID BACTERIA: A POTENTIAL SOLUTION FOR NITRITE FREE AND LOW NITRITE MEAT PRODUCTS.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 23
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- Article
16
METAL CONCENTRATION AND LEAD-STRONTIUM ISOTOPE CHARACTERIZATION OF ITALIAN RIESLING.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 5
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