Erscheinungsjahr
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Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Online Contents | 2004| -
Terrorism and the Nation's Food Supply Perspectives of the Food Industry: Where We Are, What We Have, and What We Need
British Library Online Contents | 2004| -
Selection and Use of Postharvest Technologies as a Component of the Food Chain
British Library Online Contents | 2004| -
Symposium 1 Part 2: The Food Chain-Soils for Sustaining Global Food Production
British Library Online Contents | 2004| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Online Contents | 2004| -
Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Conference Proceedings | 2004| -
Natural Antioxidants as a Component of an Egg Albumen Film in the Reduction of Lipid Oxidation in Cooked and Uncooked Poultry
British Library Online Contents | 2002| -
Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Online Contents | 2004| -
Surface Hydrophobicity and Protein Cross-Linking in Rice Subjected to Varying Drying and Tempering Conditions
British Library Online Contents | 2002| -
Edible Film Coating to Minimize Eggshell Breakage and Reduce Post-Wash Bacterial Contamination Measured by Dye Penetration in Eggs
British Library Online Contents | 2002| -
Properties of films produced by cross-linking whey proteins and II S globulin using transglutaminase
British Library Online Contents | 1999| -
Extraction, Denaturation and Hydrophobic Properties of Rice Flour Proteins
British Library Online Contents | 2001| -
Physical and Chemical Properties of Edible Films Containing Nisin and Their Action Against Listeria Monocytogenes
British Library Online Contents | 2001| -
Properties of films produced by cross-linking whey proteins and 11S globulin using transglutaminase
British Library Online Contents | 1998| -
Optimization of Low Temperature Blanching of Frozen Jalapeo Pepper (Capsicum annuum) using Response Surface Methodology
British Library Online Contents | 1998| -
Biopolymers Produced by Cross-linking Soybean 11S Globulin with Whey Proteins using Transglutaminase
British Library Online Contents | 1997| -
Solubility and emulsifying properties of soy protein isolates modified by pancreatin
British Library Online Contents | 1997| -
Modified Soy Proteins with Improved Foaming and Water Hydration Properties
British Library Online Contents | 1997|
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