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 5, 2015
Mục lục:
DòngNội dung
1Effect of tiger nut-derived products in gluten-free batter and bread / Nuria Aguilar and others
2Rheological and physical properties of gelatin suspensions containing cellulose nanofibers for potential coatings / Ricardo D Andrade and others
3Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends / Iuliana Aprodu and Iuliana Banu
4Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice / Rajeev Bhat, Rainer Stamminger
5Functionality of alternative protein in gluten-free product development
6Extraction and characterization of gelatin from two edible Sudanese insects and its applications in ice cream making / Abdalbasit Adam Mariod, Hadia Fadul
7Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures / Bo Jiang and others