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1.
Physicochemical, antioxidant and FTIR-ATR spectroscopy evaluation of Kashmiri honeys as food quality traceability and Himalayan brand.
J Food Sci Technol
; 58(11): 4139-4148, 2021 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-34538898
2.
Application of guar-xanthan gum mixture as a partial fat replacer in meat emulsions.
J Food Sci Technol
; 53(6): 2876-86, 2016 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-27478244
3.
Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability.
J Food Sci Technol
; 52(12): 8104-12, 2015 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-26604383
4.
Development of chitosan-based biodegradable films enriched with thyme essential oil and additives for potential applications in packaging of fresh collard greens.
Sci Rep
; 12(1): 16923, 2022 10 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-36209294
5.
Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India.
Food Chem
; 359: 128450, 2021 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34078541
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