| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Applications of prebiotics in food industry: A review
|
Singla, Vinti
|
|
2017
|
23 |
8 |
p. 649-667
|
artikel
|
| 2 |
Chemical composition and physicochemical properties of Phaeodactylum tricornutum microalgal residual biomass
|
German-Báez, LJ
|
|
2017
|
23 |
8 |
p. 681-689
|
artikel
|
| 3 |
Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread
|
Pérez, Isela Carballo
|
|
2017
|
23 |
8 |
p. 708-715
|
artikel
|
| 4 |
Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice
|
Evrendilek, Gulsun A
|
|
2017
|
23 |
8 |
p. 668-680
|
artikel
|
| 5 |
Influence of sensory quality on preferences for apples of primary school children
|
Lanza, B
|
|
2017
|
23 |
8 |
p. 729-738
|
artikel
|
| 6 |
Meat quality, free fatty acid concentration, and oxidative stability of pork from animals fed diets containing different sources of selenium
|
Calvo, Luis
|
|
2017
|
23 |
8 |
p. 716-728
|
artikel
|
| 7 |
Products of chickpea processing as texture improvers in gluten-free bread
|
Bird, Libby G
|
|
2017
|
23 |
8 |
p. 690-698
|
artikel
|
| 8 |
Sensory profile of sheep cheeses during a six-month storage period as evaluated by consumers
|
Gámbaro, Adriana
|
|
2017
|
23 |
8 |
p. 699-707
|
artikel
|
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