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EFFECT OF PH AT HEAT TREATMENT ON THE HYDROLYSIS OF L-CASEIN AND THE GELATION OF SKIM MILK BY CHYMOSIN
ANEMA S.H. | LEE S.K. | KLOSTERMEYER H.
FOOD SCIENCE AND TECHNOLOGY (LWT)
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View 64
FAT FREE PLAIN SET YOGURT FORTIFIED WITH VARIOUS MINERALS
ACHANTA K. | ARYANA K.J. | BOENEKE C.A.
View 120
THERMO-PHYSICAL ASSESSMENT OF BREAD DURING STAILING
RIBOTTA P. | LE BAIL A.
View 91
EFFECT OF NON-MEAT PROTEINS ON HYDRATION AND TEXTURAL PROPERTIES OF PORK MEAT GELS ENHANCED WITH MICROBIAL TRANSGLUTAMINASE
PIETRASIK Z. | JARMOLUK A. | SHAND P.J.
View 140
EFFECT OF PRE-SOAKING WHOLE PELAGIC FISH IN A PLANT EXTRACT ON SENSORY AND BIOCHEMICAL CHANGES DURING SUBSEQUENT FROZEN STORAGE
LUGASIA A. | LOSADA V. | HOVARI J.
ANTIOXIDANT ACTIVITIES OF FIVE DIFFERENT MULBERRY CULTIVARS IN KOREA
BAE SH. | SUH H.J.
View 89
CENTRIFUGAL OSMOTIC DEHYDRATION AND REHYDRATION OF CARROT TISSUE PRE-TREATED BY PULSED ELECTRIC FIELD
AMAMI E. | FERSI A.
View 69
DETERMINATION OF WATER EFFECTIVE DIFFUSION COEFFICIENT OF SARDINE SHEETS DURING VACUUM PULSE OSMOTIC DEHYDRATION
CORZOA O. | BRACHOB N.
View 143
EFFECTS OF MURTA (UGNI MOLINAE TURCZ) EXTRACT ON GAS AND WATER VAPOR PERMEABILITY OF CARBOXYMETHYLCELLULOSE-BASED EDIBLE FILMS
BIFANI V. | RAMREZ C. | IHL M.
View 90
QUALITY CHANGES IN CHICKEN NUGGETS FRIED IN OILS WITH DIFFERENT DEGREES OF HYDROGENATION
NGADI M. | LI Y.
View 96
QUALITY ATTRIBUTES OF YOGURT WITH LACTOBACILLUS CASEI AND VARIOUS PREBIOTICS
ARYANA K.J. | MCGREW P.
View 149