NTU Trường Đại học Nha Trang
Bộ GD&ĐT
Tra cứu văn bằng
E-Learning
E-Office
Food science and technology international., Tập 21, Số 3, 2015
Mục lục:
DòngNội dung
1Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil / Jin-Kui Ma and others
2Effect of 1-methylcyclopropene on shelf life, visual quality and nutritional quality of netted melon / Y Shi and others
3Effect of sorghum flour composition and particle size on quality properties of gluten-free bread / Emily Frederick Trappey and others
4Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation / Pedro Miguel Izquierdo Can˜as and others
5Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase / Gulcin Altındag and others
6Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin / Cristina Pen˜a-Rodriguez and others
7Effects of sonication and ultraviolet-C treatment as a hurdle concept on quality attributes of Chokanan mango (Mangifera indica L.) juice / Vicknesha Santhirasegaram, Zuliana Razali and Chandran Somasundram