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Results:
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Results: 3
ASCORBIC-ACID STABILITY IN NON PASTEURIZE D FRUIT JUICES OF PASSION-FRUIT, ACEROLA AND THEIR COMBINATIONS, STORED AT 4-DEGREES-C
Authors:
DJANIKIAN P BIONDO O BELEIA A
Citation:
P. Djanikian et al., ASCORBIC-ACID STABILITY IN NON PASTEURIZE D FRUIT JUICES OF PASSION-FRUIT, ACEROLA AND THEIR COMBINATIONS, STORED AT 4-DEGREES-C, Arquivos de biologia e tecnologia, 39(2), 1996, pp. 239-245
STARCH GELATINIZATION IN SUGAR SOLUTIONS
Authors:
BELEIA A MILLER RA HOSENEY RC
Citation:
A. Beleia et al., STARCH GELATINIZATION IN SUGAR SOLUTIONS, Starke, 48(7-8), 1996, pp. 259-262
LOWERING PHYTIC PHOSPHORUS BY HYDRATION OF SOYBEANS
Authors:
BELEIA A THAO LTT IDA EI
Citation:
A. Beleia et al., LOWERING PHYTIC PHOSPHORUS BY HYDRATION OF SOYBEANS, Journal of food science, 58(2), 1993, pp. 375
Risultati:
1-3
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