7   Artículos

Effect of hydrocolloids on selected properties of gluten-free dough and bread

Revista: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL - LANCASTER    Formato: Impreso

Tabla de contenido: Vol: 17 Num: 4 Par: 0 Año: 2011

Antioxidant efficiency of oregano during frying and storage of potato chips

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 83 Num: 14 Par: 0 Año: 2003

The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep fat frying

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 83 Num: 4 Par: 0 Año: 2003

Oxidative stability of potato chips: Effect of frying oil type, temperature and antioxidants

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 79 Num: 11 Par: 0 Año: 1999