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ANTIOXIDANT PROPERTIES IN VITRO AND TOTAL PHENOLIC CONTENTS IN METHANOL EXTRACTS FROM MEDICINAL PLANTS
LI H.B. | WONG C.C. | CHENG K.W.
FOOD SCIENCE AND TECHNOLOGY (LWT)
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View 147
EFFECT OF OSMOTIC DEHYDRATION AND ULTRASOUND PRETREATMENT ON CELL STRUCTURE: MELON DEHYDRATION
FERNANDES F.A.N. | GALLAO M.I.
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SURFACE HYDROPHOBICITY AND FUNCTIONAL PROPERTIES OF MYOFIBRILLAR PROTEINS OF MANTLE FROM FROZEN-STORED SQUID (ILLEX ARGENTINUS) CAUGHT EITHER JIGGING MACHINE OR TRAWLING
LORENA M.A. | CRUPKIN M. | PAREDI M.P.
View 95
INFLUENCE OF CALCIUM FORTIFICATION ON SENSORY, PHYSICAL AND RHEOLOGICAL CHARACTERISTICS OF FRUIT YOGURT
SINGH G. | MUTHUKUMARAPPAN K.
View 108
ACID THINNED JICAMA AND MAIZE STARCHES AS FAT SUBSTITUTE IN STIRRED YOGURT
AMAYA LIANO S.L. | MARTINEZ ALGERIA A.L. | ZAZUETA MORALES J.J.
View 168
RHEOLOGICAL AND STRUCTURAL CHARACTERIZATION OF TOMATO PASTE AND ITS INFLUENCE ON THE QUALITY OF KETCHUP
BAYOD E. | WILLERS E.P. | TORNBERG E.
View 93
CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM RAW COWS MILK CHEESES CURRENTLY PRODUCED IN GALICIA (NW SPAIN)
GARABAL I.J. | RODRIGUEZ ALONSO P. | CENTAVO J.A.
View 92
EXTRACTION OPTIMIZATION OF WATER MELON SEED PROTEIN USING RESPONSE SURFACE METHODOLOGY
WANI A.A. | KAUR D.
View 129
PREPARATION AND PROPERTIES OF RICE STRARCH-CHITOSAN BLEND BIODEGRADABLE FILM
BOURTOOM T. | CHINNAN M.S.
View 109
STUDIES ON CAKE QUALITY MADE OF WHEAT-CHICKPEA FLOUR BLENDS
GOMEZ M. | OLIETE B. | ROSELL C.M.
View 89
USING POLYSACCHARIDE BASED EDIBLE COATINGS TO ENHANCE QUALITY AND ANTIOXIDANT PROPERTIES OF FRESH-CUT MELON
OMS OLIU G. | SOLIVA FORTUNY R. | MARTINBELLOSO O.
View 140