Zobrazeno 1 - 5
of 5
pro vyhledávání: '"G Salcedo Jairo"'
Publikováno v:
Advance Journal of Food Science and Technology. 16:146-154
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7511e2d9712b8646d4beb20c454d6622
https://doi.org/10.19026/ajfst.16.5948
https://doi.org/10.19026/ajfst.16.5948
Publikováno v:
Advance Journal of Food Science and Technology. 16:55-61
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d2a4872c2af381962468a61401c9b88
https://doi.org/10.19026/ajfst.16.5937
https://doi.org/10.19026/ajfst.16.5937
Publikováno v:
Advance Journal of Food Science and Technology. 16:260-264
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90eae1211db631a819b37f1085568c8e
https://doi.org/10.19026/ajfst.16.5965
https://doi.org/10.19026/ajfst.16.5965
Publikováno v:
Advance Journal of Food Science and Technology. 15:42-50
The effect of the edible coating of oxidized cassava starch along with two packaging conditions on color and textural properties of minimally processed yam was evaluated. The coating suspensions were formulated with an oxidized cassava starch (3 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02f0db053d4a9758ff43ac4d49dde4e9
https://doi.org/10.19026/ajfst.14.5871
https://doi.org/10.19026/ajfst.14.5871
Publikováno v:
Advance Journal of Food Science and Technology. 15:62-66
The aim of this research was to characterize physicochemically dehydrated creams of fishmeal with pregelatinized corn, cassava and yam starch and determine their useful life. Three sources of Pregelatinized starch (corn (PCS), cassava (PCAS) and yam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a2cd83ece9d1a3a70f57311354cb0bc
https://doi.org/10.19026/ajfst.14.5873
https://doi.org/10.19026/ajfst.14.5873