Erscheinungsjahr
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Lizenz
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Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme
British Library Online Contents | 2003| -
Conversion of Isoflavone Glycosides to Aglycones in SoyLife and Soymeal Using beta-glycosidase
British Library Online Contents | 2003| -
Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat-stabilized Defatted Rice Bran with the Aid of Enzymes
British Library Online Contents | 2003| -
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| -
Edible Film Coating to Minimize Eggshell Breakage and Reduce Post-Wash Bacterial Contamination Measured by Dye Penetration in Eggs
British Library Online Contents | 2002| -
Surface Hydrophobicity and Protein Cross-Linking in Rice Subjected to Varying Drying and Tempering Conditions
British Library Online Contents | 2002| -
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| -
Properties of cysteine-added soy protein-wheat gluten films
British Library Online Contents | 1999| -
Properties of films produced by cross-linking whey proteins and II S globulin using transglutaminase
British Library Online Contents | 1999| -
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| -
Properties of films produced by cross-linking whey proteins and 11S globulin using transglutaminase
British Library Online Contents | 1998| -
Xanthan gum effects on solubility and emulsification properties of soy protein isolate
British Library Online Contents | 1997| -
Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology
British Library Online Contents | 1996| -
Modified Soy Proteins with Improved Foaming and Water Hydration Properties
British Library Online Contents | 1997| -
Cultivar, specific gravity and location in tuber affect puncture force of raw potatoes
British Library Online Contents | 1993|
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