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 4, 2015
Mục lục:
DòngNội dung
1Effect of microwave blanching on the quality of frozen Agaricus bisporus / Emilia Bernas and Grazyna Jaworska
2Advances in gluten-free bread technology / PH Nitcheu Ngemakwe, M Le Roes-Hill, VA Jideani
3Determination of the antiradical activity and kinetics of pomegranate juice using 2,2-diphenylpicyrl-1-hydrazyl as the antiradical probe / Manuela Cerdan-Calero, Jose M Sendra and Enrique Sentandreu
4UV treatments on the physicochemical properties of tilapia skin and pig skin gelatin / CK Wu and others
5Partial sodium replacement in tilapia steak without loss of acceptability / Maria Lucia G Monteiro and others
6Ultrasonic-assisted enzymatic extraction of phenolics from broccoli (Brassica oleracea L. var. italica) inflorescences and evaluation of antioxidant activity in vitro / Hao Wu and others