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Mineral Oil-Chitosan Emulsion Coatings Affect Quality and Shelf-Life of Coated Eggs during Refrigerated and Room Temperature Storage
British Library Online Contents | 2011| -
Enzyme Stability of Microencapsulated-Bifidobacterium animalis-ssp.-lactis-Bb12 after Freeze Drying and during Storage in Low Water Activity at Room Temperature
British Library Online Contents | 2011| -
Internal Quality and Shelf Life of Eggs Coated with Oils from Different Sources
British Library Online Contents | 2011| -
Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese
British Library Online Contents | 2011| -
Germination Conditions Affect Selected Quality of Composite Wheat-Germinated Brown Rice Flour and Bread Formulations
British Library Online Contents | 2010| -
Phytase Activity from Lactobacillus spp. in Calcium-Fortified Soymilk
British Library Online Contents | 2010| -
Improving the Stability of Probiotic Bacteria in Model Fruit Juices Using Vitamins and Antioxidants
British Library Online Contents | 2010| -
Enhancing the Biotransformation of Isoflavones in Soymilk Supplemented with Lactose Using Probiotic Bacteria during Extended Fermentation
British Library Online Contents | 2010| -
Effect of Partial Substitution of NaCl with KCl on Halloumi Cheese during Storage: Chemical Composition, Lactic Bacterial Count, and Organic Acids Production
British Library Online Contents | 2010| -
Effect of Curd Washing Level on Proteolysis and Functionality of Low-Moisture Mozzarella Cheese Made with Galactose-Fermenting Culture
British Library Online Contents | 2010| -
Physicochemical Properties and Consumer Acceptance of Wheat-Germinated Brown Rice Bread during Storage Time
British Library Online Contents | 2010| -
Yogurt Can Beneficially Affect Blood Contributors of Cardiovascular Health Status in Hypertensive Rats
British Library Online Contents | 2011| -
Comparisons of Chemical and Physical Properties of Catfish Oils Prepared from Different Extracting Processes
British Library Online Contents | 2009| -
Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses
British Library Online Contents | 2009| -
Sensory Optimization of a Mayonnaise-Type Spread Made with Rice Bran Oil and Soy Protein
British Library Online Contents | 2009| -
Selected Quality and Shelf Life of Eggs Coated with Mineral Oil with Different Viscosities
British Library Online Contents | 2009| -
Effect of Homogenization Techniques on Reducing the Size of Microcapsules and the Survival of Probiotic Bacteria Therein
British Library Online Contents | 2009| -
Performance of Starter in Yogurt Supplemented with Soy Protein Isolate and Biotransformation of Isoflavones during Storage Period
British Library Online Contents | 2009| -
Effect of Various Encapsulating Materials on the Stability of Probiotic Bacteria
British Library Online Contents | 2009|
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