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Results:
1-7
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Results: 7
Authors:
CONFORTI FD
CANTERELLA RL
Citation: Fd. Conforti et Rl. Canterella, EFFECT OF COMMERCIAL ENZYMES ON THE BAKING AND KEEPING QUALITY OF A FAT REDUCED MUFFIN, Journal of food quality, 21(2), 1998, pp. 85-94
Authors:
CONFORTI FD
CHARLES SA
DUNCAN SE
Citation: Fd. Conforti et al., EVALUATION OF A CARBOHYDRATE-BASED FAT REPLACER IN A FAT-REDUCED BAKING POWDER BISCUIT, Journal of food quality, 20(3), 1997, pp. 247-256
Authors:
CONFORTI FD
GIUFFRIDA ML
Citation: Fd. Conforti et Ml. Giuffrida, DETERMINATION OF OXIDATIVE CHANGES IN PRECOOKED CHICKEN PARTS BY NONHEME IRON CONTENT AND THIOBARBITURIC ACID VALUE, Poultry science, 74(7), 1995, pp. 1224-1231
Authors:
CONFORTI FD
Citation: Fd. Conforti, EFFECT OF FAT-CONTENT AND CORN SWEETENERS ON SELECTED SENSORY ATTRIBUTES AND SHELF STABILITY OF VANILLA ICE-CREAM, Journal of the Society of Dairy Technology, 47(2), 1994, pp. 69-75
Authors:
CONFORTI FD
HARRIS CH
RINEHART JT
Citation: Fd. Conforti et al., HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC ANALYSIS OF WHEAT-FLOUR LIPIDS USING AN EVAPORATIVE LIGHT-SCATTERING DETECTOR, Journal of chromatography, 645(1), 1993, pp. 83-88
Authors:
CONFORTI FD
JOHNSON JM
ALLEY M
Citation: Fd. Conforti et al., THE EFFECTS OF NITROGEN-FERTILIZATION AND CHLORINATION ON THE PROTEINAND FATTY-ACID CONTENTS OF SOFT RED WINTER-WHEAT FLOUR, AND THEIR INFLUENCE ON THE BAKING QUALITY FOR ANGEL FOOD CAKE, Journal of cereal science, 18(2), 1993, pp. 187-195
Authors:
CONFORTI FD
Citation: Fd. Conforti, A SUGGESTED CORN SWEETENER BLEND THAT SERVES AS A REPLACEMENT FOR SUCROSE IN A BASIC ICE-CREAM FORMULA, Journal of the Society of Dairy Technology, 46(2), 1993, pp. 57-61
Risultati:
1-7
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