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Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
8 results found
| no | title | author | magazine | year | volume | issue | page(s) | type |
| 1 | A comparison of sensory properties of artisanal style and industrially processed gluten free breads |
Muggah, Elizabeth M. |
2016 |
3 | C |
p. 38-46 9 p. |
article |
|
| 2 | A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes |
Fabbri, Adriana D.T. |
2016 |
3 | C |
p. 2-11 10 p. |
article |
|
| 3 | Editorial Board |
2016 |
3 | C |
p. IFC- 1 p. |
article |
||
| 4 | Egg protein hydrolysates: New culinary textures |
Garcés-Rimón, M. |
2016 |
3 | C |
p. 17-22 6 p. |
article |
|
| 5 | Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels |
Valverde, Damián |
2016 |
3 | C |
p. 30-37 8 p. |
article |
|
| 6 | Egg yolk fractions as basic ingredient in the development of new snack products |
Valverde, Damián |
2016 |
3 | C |
p. 23-29 7 p. |
article |
|
| 7 | Gastronomy and the citron tree (Citrus medica L.) |
Brigand, Jean-Paul |
2016 |
3 | C |
p. 12-16 5 p. |
article |
|
| 8 | Letter from the Editors and Publisher |
Arboleya,, Juan Carlos |
2016 |
3 | C |
p. 1- 1 p. |
article |
8 results found