| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages
|
Campagnol, Paulo Cezar Bastianello
|
|
2017
|
23 |
6 |
p. 471-479
|
artikel
|
| 2 |
Chemical evaluation of the Rhynchophorus ferrugineus larvae fed on different substrates as human food source
|
Cito, Annarita
|
|
2017
|
23 |
6 |
p. 529-539
|
artikel
|
| 3 |
Effect of ultrasound on some chemical and microbiological properties of sour cherry juice by response surface methodology
|
Türken, Tuğba
|
|
2017
|
23 |
6 |
p. 540-549
|
artikel
|
| 4 |
Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls
|
Lauková, Michaela
|
|
2017
|
23 |
6 |
p. 490-499
|
artikel
|
| 5 |
Improved quality of a vitamin B12-fortified ‘ready to blend’ fresh-cut mix salad with chitosan
|
Artés-Hernández, Francisco
|
|
2017
|
23 |
6 |
p. 513-528
|
artikel
|
| 6 |
Influence of grain activation conditions on functional characteristics of brown rice flour
|
Singh, Arashdeep
|
|
2017
|
23 |
6 |
p. 500-512
|
artikel
|
| 7 |
Pasting, rheological, and retrogradation properties of low-amylose rice starch with date syrup
|
Mohamed, Ibrahim O
|
|
2017
|
23 |
6 |
p. 550-558
|
artikel
|
| 8 |
Structural changes in biscuits made with cellulose emulsions as fat replacers
|
Sanz, Teresa
|
|
2017
|
23 |
6 |
p. 480-489
|
artikel
|
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