Erscheinungsjahr
Datenquelle
Format
Lizenz
Sprache
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Functional property changes in partially defatted peanut flour caused by fungal fermentation and heat treatment
British Library Online Contents | 1994| -
Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilk
British Library Online Contents | 1996| -
Cowpea flour vitamins and trypsin inhibitor affected by treatment and fermentation with rhizopus microsporus
British Library Online Contents | 1996| -
Optimizing Acceptability of Chicken Nuggets Containing Fermented Cowpea and Peanut Flours
British Library Online Contents | 1997| -
Optimizing acceptability of chicken nuggets containing fermented cowpea and peanut flours
Online Contents | 1997| -
Treatment of Catfish Fillets with Citric Acid Causes Reduction of 2-Methylisoborneol, but not Musty Flavor
British Library Online Contents | 2002| -
Growth, Viability and Activity of Bifidobacterium spp. in Skim Milk Containing Prebiotics
British Library Online Contents | 2002| -
Enzymic Transformation of Isoflavone Phytoestrogens in Soymilk by beta-Glucosidase-Producing Bifidobacteria
British Library Online Contents | 2002| -
Viability of Two Freeze-dried Strains of Bifidobacterium and of Commercial Preparations at Various Temperatures During Prolonged Storage
British Library Online Contents | 2003| -
Biochemical and Functional Properties of Herring (Clupea harengus) Byproduct Hydrolysates
British Library Online Contents | 2003| -
Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D-Glucose and L-Cysteine
British Library Online Contents | 2003| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Conference Proceedings | 2004| -
Survival and Activity of Probiotic Lactobacilli in Skim Milk Containing Prebiotics
British Library Online Contents | 2004| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Online Contents | 2004| -
Stability of beta-glucosidase Activity Produced by Bifidobacterium and Lactobacillus spp. in Fermented Soymilk During Processing and Storage
British Library Online Contents | 2005| -
Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise
British Library Online Contents | 2005| -
Optimization of Growth of Lactobacillus casei ASCC 292 and Production of Organic Acids in the Presence of Fructooligosaccharide and Maltodextrin
British Library Online Contents | 2005|
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