| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bleaching of sugar cane juice using a food-grade adsorber resin and explained by a kinetic model describing the variation in time of the content of adsorbate
|
Cruz-Tirado, JP
|
|
2018
|
24 |
3 |
p. 264-274
|
artikel
|
| 2 |
Composition of legume soaking water and emulsifying properties in gluten-free bread
|
Huang, San
|
|
2018
|
24 |
3 |
p. 232-241
|
artikel
|
| 3 |
Contamination sources, biofilm-forming ability and biocide resistance of Staphylococcus aureus in tilapia-processing facilities
|
Vázquez-Sánchez, Daniel
|
|
2018
|
24 |
3 |
p. 209-222
|
artikel
|
| 4 |
Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars
|
Bchir, Brahim
|
|
2018
|
24 |
3 |
p. 198-208
|
artikel
|
| 5 |
Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value
|
Ciccoritti, Roberto
|
|
2018
|
24 |
3 |
p. 242-250
|
artikel
|
| 6 |
New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability
|
Rodríguez-Arzuaga, Mariana
|
|
2018
|
24 |
3 |
p. 223-231
|
artikel
|
| 7 |
Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey
|
Joyce, Olatunji T
|
|
2018
|
24 |
3 |
p. 187-197
|
artikel
|
| 8 |
Quality characteristics of wheat flour dough and bread containing grape pomace flour
|
Šporin, Monika
|
|
2018
|
24 |
3 |
p. 251-263
|
artikel
|
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