Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("Proteína vegetal")

Document Type [dt]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Origin

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 5074

  • Page / 203
Export

Selection :

  • and

Gluten-free: Increasing opportunities with increasing awarenessFITZPATRICK, Kelley.Cereal foods world. 2007, Vol 52, Num 3, pp 150-151, issn 0146-6283, 2 p.Article

La sécurité alimentaire en œnologie : cas des protéines végétalesLEFEBVRE, Sandrine; SIECZKOWSKI, Nathalie; VIDAL, Francine et al.Revue française d'oenologie. 2005, Num 210, pp 23-30, issn 0395-899X, 7 p.Article

Gluten-free Pasta—Advances in Research and CommercializationHAGER, A.-S; ZANNINI, E; ARENDT, E. K et al.Cereal foods world. 2012, Vol 57, Num 5, pp 225-229, issn 0146-6283, 5 p.Article

Testing for Gluten in FoodsMERMELSTEIN, Neil H.Food technology (Chicago). 2011, Vol 65, Num 2, issn 0015-6639, 74-80 [6 p.]Article

Structural features needed in a glutenin proteinWRIGLEY, Colin.Cereal foods world. 2004, Vol 49, Num 1, pp 36-38, issn 0146-6283, 3 p.Article

Gluten-free Product DevelopmentENGLESON, J; ATWELL, B.Cereal foods world. 2008, Vol 53, Num 4, pp 180-184, issn 0146-6283, 5 p.Article

The Kieffer dough and gluten extensibility rig: An experimental evaluationDUNNEWIND, B; SLIWINSKI, E. L; GROLLE, K et al.Journal of texture studies. 2004, Vol 34, Num 5-6, pp 537-560, issn 0022-4901, 24 p.Article

What can play the role of gluten in gluten free pasta?MARTI, Alessandra; AMBROGINA PAGANI, Maria.Trends in food science & technology (Regular ed.). 2013, Vol 31, Num 1, pp 63-71, issn 0924-2244, 9 p.Article

And the PDC Winner Is: KSU's Sweet-Tasting and Gluten-Free Waffle Cones!DANIEL, M. J; DODD, A. L.Cereal foods world. 2010, Vol 55, Num 1, pp 9-11, issn 0146-6283, 3 p.Article

Steamed bread. I, Chinese steamed bread formulation and interactionsRUBENTHALER, G. L; HUANG, M. L; POMERANZ, Y et al.Cereal chemistry. 1990, Vol 67, Num 5, pp 471-475, issn 0009-0352Article

DEFATTED STRAWBERRY AND BLACKCURRANT SEEDS AS FUNCTIONAL INGREDIENTS OF GLUTEN-FREE BREADKORUS, Jarosław; JUSZCZAK, Lesław; ZIOBRO, Rafał et al.Journal of texture studies. 2012, Vol 43, Num 1, pp 29-39, issn 0022-4901, 11 p.Article

Gluten-Free Foods: Trends, Challenges, and SolutionsO'NEILL, J.Cereal foods world. 2010, Vol 55, Num 5, pp 220-223, issn 0146-6283, 4 p.Article

Effect of moisture content on viscoelastic properties of hydrated gliadinMARTLING, S. E; MULVANEY, S. J; COHEN, C et al.Cereal chemistry. 2004, Vol 81, Num 2, pp 207-219, issn 0009-0352, 13 p.Article

Gluten-free product developmentBROZ, Rick; HORNE, Tom.Cereal foods world. 2007, Vol 52, Num 3, pp 148-149, issn 0146-6283, 2 p.Article

Structural and Physical Changes in Ultrasound-Assisted Frozen Wet GlutenGUOSHENG SONG; SONG QING HU; LIN LI et al.Cereal chemistry. 2009, Vol 86, Num 3, pp 333-338, issn 0009-0352, 6 p.Article

Isolation of zein using 100% ethanolLAWTON, John W.Cereal chemistry. 2006, Vol 83, Num 5, pp 565-568, issn 0009-0352, 4 p.Article

Water barrier properties of zein-oleic acid filmsYING WANG; PADUA, Graciela W.Cereal chemistry. 2006, Vol 83, Num 4, pp 331-334, issn 0009-0352, 4 p.Article

Commercialization of biopharmaceutical and bioindustrial proteins from plants : Genetic and metabolic engineering for value-added traitsHOWARD, John A.Crop science. 2005, Vol 45, Num 2, pp 468-472, issn 0011-183X, 5 p.Article

Quantification of gliadin by flow cytometryCAPPARELLI, Rosanna; COSTABILE, Adele; VISCARDI, Maurizio et al.Cereal chemistry. 2004, Vol 81, Num 4, pp 456-458, issn 0009-0352, 3 p.Article

Dry bean protein functionalitySATHE, S. K.Critical reviews in biotechnology. 2002, Vol 22, Num 2, pp 175-223, issn 0738-8551, 49 p.Article

Extraction chimio-enzymatique des protéines végétalesRAKOVSKIJ, P. P; TORTIKA, V. I; KRASILNIKOV, V. N et al.Maslo-žirovaâ promyšlennost'. 1987, Num 4, pp 14-16, issn 0025-4649Article

Effect of hydrogen peroxide concentration on oilseed protein solubility = Effet de la concentration en peroxyde d'hydrogène sur la solubilité des protéines d'oléagineuxJACKS, T. J; HENSARLING, T. P.Journal of the American Oil Chemists' Society. 1989, Vol 66, Num 1, issn 0003-021X, 137Article

Measurement of total protein in plant samples in the presence of tanninsMARKS, D. L; BUCHSBAUM, R; SWAIN, T et al.Analytical biochemistry. 1985, Vol 147, Num 1, pp 136-143, issn 0003-2697Article

Exigences microbiologiques à l'encontre de la matière première des protéines végétalesDEMENTIJ, V. A; GORSHKOVA, L. M; ZELENINA, L. A et al.Maslo-žirovaâ promyšlennost'. 1987, Num 10, pp 23-24, issn 0025-4649Article

Sunflower protein concentrates and isolates low in polyphenols and phytate = Des concentrés et des isolats protéiques de tournesol à faibles teneurs en polyphénols et en phytateSAEED, M; CHERYAN, M.Journal of food science. 1988, Vol 53, Num 4, pp 1127-1143, issn 0022-1147, 6 p.Conference Paper

  • Page / 203