NTU Trường Đại học Nha Trang
Bộ GD&ĐT
Tra cứu văn bằng
E-Learning
E-Office
Food bioscience., Tập 2, Số S, 2013
Mục lục:
DòngNội dung
1Physicochemical and functional properties of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as affected by extraction conditions / Phanngam Kaewruang and others
2Shrinkage and tensile stress of sheet-like and cylindrical pastas with various moisture contents / Naho Mizuno, Takenobu Ogawa, Shuji Adachi
3Stimulatory effects of genistein and quercetin on the proliferation of MCF-7 cells / Wen-Ya Zheng and others
4Casein hydrolysates enhance osteoblast proliferation and differentiation in mouse bone marrow culture / Parthasarathi Behera and others
5Physicochemical properties and antioxidant capacity of oak (Quercus resinosa) leaf infusions encapsulated by spray-drying / Jose Alberto Gallegos-Infante and others
6Effect of storage on β-carotene content and microbial quality of dehydrated carrot products / Pratibha Singh, Kalpana Kulshrestha, Sudhir Kumar
7Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour / Yudi Pranoto, Sri Anggrahini, Zulman Efendi
8Stabilization of milk–orange juice mixture using Persian gum: Efficiency and mechanism / Soleiman Abbasin, Soudabeh Mohammadi
9Detection of adulterated milk using two-dimensional correlation spectroscopy combined with multi-way partial least squares / Renjie Yang, Rong Liu, Kexin Xu