Sensory and Nutritive Qualities of Food - Optimization of Gluten-Free Bread Prepared from Cornstarch, Rice Flour, and Cassava Starch (Englisch)
- Neue Suche nach: Sanchez, H.D.
- Neue Suche nach: Sanchez, H.D.
- Neue Suche nach: Osella, C.A.
- Neue Suche nach: Torre, M.A.de la
In:
Journal of food science
;
67
, 1
; 416-419
;
2002
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Sensory and Nutritive Qualities of Food - Optimization of Gluten-Free Bread Prepared from Cornstarch, Rice Flour, and Cassava Starch
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Beteiligte:
-
Erschienen in:Journal of food science ; 67, 1 ; 416-419
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Verlag:
- Neue Suche nach: Blackwell
-
Erscheinungsort:Malden, Mass.
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Erscheinungsdatum:2002
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ISSN:
-
ZDBID:
-
Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 58.34 / 58.34
- Weitere Informationen zu Basisklassifikation
- Neue Suche nach: 770/5800
-
Schlagwörter:
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Klassifikation:
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Datenquelle:
Inhaltsverzeichnis – Band 67, Ausgabe 1
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- 390
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Microwave Blanching of VegetablesRamesh, M.N. / Wolf, W. / Tevini, D. / Bognár, A. et al. | 2002
- 390
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Sensory and Nutritive Qualities of Food - Microwave Blanching of VegetablesRamesh, M.N. et al. | 2002
- 399
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Sensory and Nutritive Qualities of Food - Community Leader Response to Educational Information about BiotechnologyBruhn, C. et al. | 2002
- 399
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Community Leader Response to Educational Information about BiotechnologyBruhn, C. / Mason, A. et al. | 2002
- 404
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Flavor, Viscosity, and Color Analyses of Hot and Cold Break Tomato JuicesGoodman, C.L. / Fawcett, S. / Barringer, S.A. et al. | 2002
- 404
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Sensory and Nutritive Qualities of Food - Flavor, Viscosity, and Color Analyses of Hot and Cold Break Tomato JuicesGoodman, C.L. et al. | 2002
- 409
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Quality and Stability of Precut Mangos and Carambolas Subjected to High‐Pressure ProcessingBoynton, B.B. / Sims, C.A. / Sargent, S. / Balaban, M.O. / Marshall, M.R. et al. | 2002
- 409
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Sensory and Nutritive Qualities of Food - Quality and Stability of Precut Mangos and Carambolas Subjected to High-Pressure ProcessingBoynton, B.B. et al. | 2002
- 416
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Optimization of Gluten‐Free Bread Prepared from Cornstarch, Rice Flour, and Cassava StarchSanchez, H.D. / Osella, C.A. / de la Torre, M.A. et al. | 2002
- 416
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Sensory and Nutritive Qualities of Food - Optimization of Gluten-Free Bread Prepared from Cornstarch, Rice Flour, and Cassava StarchSanchez, H.D. et al. | 2002
- 420
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Oxidation of Polyphenols and the Effect on In vitro Iron Accessibility in a Model Food SystemMatuschek, E. / Svanberg, U. et al. | 2002
- 420
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Sensory and Nutritive Qualities of Food - Oxidation of Polyphenols and the Effect on In vitro Iron Accessibility in a Model Food SystemMatuschek, E. et al. | 2002
- 425
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Sensory and Nutritive Qualities of Food - Electronic and Human Nose in the Detection of Aroma Differences Between Strawberry Ice Cream of Varying Fat ContentMiettinen, S.-M. et al. | 2002
- 425
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Electronic and Human Nose in the Detection of Aroma Differences Between Strawberry Ice Cream of Varying Fat ContentMiettinen, S.‐M. / Piironen, V. / Tuorila, H. / Hyvönen, L. et al. | 2002
- 431
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Sensory and Nutritive Qualities of Food - Selenium Content of Venison, Squirrel, and Beef Purchased or Produced in Ohio, a Low Selenium Region of the United StatesHolben, D.H. et al. | 2002
- 431
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Selenium Content of Venison, Squirrel, and Beef Purchased or Produced in Ohio, a Low Selenium Region of the United StatesHolben, D.H. et al. | 2002
- 434
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Antihypertensive Activities of Peptides Derived from Porcine Skeletal Muscle Myosin in Spontaneously Hypertensive RatsNakashima, Y. / Arihara, K. / Sasaki, A. / Mio, H. / Ishikawa, S. / Itoh, M. et al. | 2002
- 434
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Sensory and Nutritive Qualities of Food - Antihypertensive Activities of Peptides Derived from Porcine Skeletal Muscle Myosin in Spontaneously Hypertensive RatsNakashima, Y. et al. | 2002
- 438
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Sensory and Nutritive Qualities of Food - Blueberry and Grape Anthocyanins as Breakfast Cereal ColorantsCamire, M.E. et al. | 2002
- 438
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Blueberry and Grape Anthocyanins as Breakfast Cereal ColorantsCamire, M.E. / Chaovanalikit, A. / Dougherty, M.P. / Briggs, J. et al. | 2002
- 442
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Sensory and Nutritive Qualities of Food - Evolution of Soluble Sugars During Ripening of Papaya Fruit and its Relation to Sweet TasteGomez, M. et al. | 2002
- 442
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Evolution of Soluble Sugars During Ripening of Papaya Fruit and its Relation to Sweet TasteGomez, M. / Lajolo, F. / Cordenunsi, B. et al. | 2002
- 448
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Sensory and Nutritive Qualities of Food - Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas SpeciesHayes, W. et al. | 2002
- 448
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Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas SpeciesHayes, W. / White, C.H. / Drake, M.A. et al. | 2002
- 455
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Sensory Attributes and Preference Mapping of Muesli Oat FlakesKälviäinen, N. / Salovaara, H. / Tuorila, H. et al. | 2002
- 455
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Sensory and Nutritive Qualities of Food - Sensory Attributes and Preference Mapping of Muesli Oat FlakesKälviäinen, N. et al. | 2002
- 461
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Sensory and Nutritive Qualities of Food - Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron-fortified Wheat ProductsLopez de Romaña, D. et al. | 2002
- 461
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Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron‐fortified Wheat Productsde Romaña, D. Lopez / Brown, K.H. / Guinard, J‐X. et al. | 2002
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Author Index| 2002
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IFS Masthead| 2002
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Industrial Application Briefs| 2002