Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology.
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- Foods, 2017, v. 6, n. 2, p. 15, doi. 10.3390/foods6020015
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- Publication type:
- Article
Works matching IS 23048158 AND DT 2017 AND VI 6 AND IP 2
Results: 7
1
2
Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems.
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- Foods, 2017, v. 6, n. 2, p. 14, doi. 10.3390/foods6020014
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- Publication type:
- Article
3
Identification of the Geographic Origin of Parmigiano Reggiano (P.D.O.) Cheeses Deploying Non-Targeted Mass Spectrometry and Chemometrics.
- Published in:
- Foods, 2017, v. 6, n. 2, p. 13, doi. 10.3390/foods6020013
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- Publication type:
- Article
4
Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour.
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- Foods, 2017, v. 6, n. 2, p. 12, doi. 10.3390/foods6020012
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- Publication type:
- Article
5
Can the Palatability of Healthy, Satiety-Promoting Foods Increase with Repeated Exposure during Weight Loss?
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- Foods, 2017, v. 6, n. 2, p. 16, doi. 10.3390/foods6020016
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- Publication type:
- Article
6
Correction: Ghasemi, M., et al. Increase of Chamazulene and α-Bisabolol Contents of the Essential Oil of German Chamomile (Matricaria chamomilla L.) Using Salicylic Acid Treatments under Normal and Heat Stress Conditions Foods 2016, 5, 56.
- Published in:
- 2017
- Publication type:
- Correction Notice
7
Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique.
- Published in:
- Foods, 2017, v. 6, n. 2, p. 10, doi. 10.3390/foods6020010
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- Publication type:
- Article