Erscheinungsjahr
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Sprache
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Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Online Contents | 2004| -
Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Conference Proceedings | 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 Conference Proceedings | 2004| -
Total Phenolic Contents and Phenolic Acid Constituents in 4 Varieties of Bitter Melons (Momordica charantia) and Antioxidant Activities of their Extracts
British Library Online Contents | 2005| -
MRI Temperature Mapping and Determination of Liquid-particulate Heat Transfer Coefficient in an Ohmically heated Food System
British Library Online Contents | 2003| -
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| -
Antimicrobial activity of Ginkgo biloba leaf extract on Listeria monocytogenes
British Library Online Contents | 2003| -
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| -
Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Conference Proceedings | 2004| -
Edible Film Coating to Minimize Eggshell Breakage and Reduce Post-Wash Bacterial Contamination Measured by Dye Penetration in Eggs
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| -
Formulation of Caking-Resistant Powdered Soups Based on NMR Analysis
British Library Online Contents | 2001| -
Surface Hydrophobicity and Protein Cross-Linking in Rice Subjected to Varying Drying and Tempering Conditions
British Library Online Contents | 2002| -
Inactivation of E. coli O157: H7 Using a Pulsed Nonthermal Plasma System
British Library Online Contents | 2002| -
Rapid Food Particle Temperature Mapping During Ohmic Heating Using FLASH MRI
British Library Online Contents | 1999|
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