UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

STUDY of the POSSIBLE FORMATION of CALCIUM CROSS-LINKS IN LIME TREATED ("NIXTAMALIZED") CORN

Journal of food processing and preservation, 1999-10, Vol.23 (4), p.307-315

1999

Volltextzugriff (PDF)

Chemical and nutritional evaluation of two amaranth (Amaranthus cruentus)-based infant formulas

Plant foods for human nutrition (Dordrecht), 1993-03, Vol.43 (2), p.145-156

1993

Volltextzugriff (PDF)

Evaluation of whole amaranth (Amaranthus cruentus) flour, its air-classified fractions, and blends of these with wheat and oats as possible components for infant formulas

Journal of food science, 1986-09, Vol.51 (5), p.1231-1234

1986

Volltextzugriff (PDF)

PROPERTIES OF AN EXTRUDED, EXPANDED SNACK FOOD CONTAINING MECHANICALLY SEPARATED BEEF (MSB) AND POTATO FLOUR

Journal of food quality, 1994-04, Vol.17 (2), p.143-157

1994

Volltextzugriff (PDF)

Identification of commercial milling techniques to produce high sugar, high fiber, high protein, and high galactomannan gum fractions from Prosopis pods

Forest ecology and management, 1986-10, Vol.16 (1), p.169-179

1986

Volltextzugriff (PDF)

Preparation of a mesquite (Prosopis spp.) pod enhanced protein reduced fiber fraction

Journal of food science, 1986-09, Vol.51 (5), p.1215-1217

1986

Volltextzugriff (PDF)

Signos y síntomas de desórdenes temporomandibulares antes y después de cirugía ortognática, comparación entre osteotomía sagital y osteotomía oblicua de rama

Revista de la Facultad de Odontología Universidad de Antioquia, 2005-06, Vol.16 (1-2), p.42-51

2005

Volltextzugriff (PDF)

Preparation of low free gossypol and high available lysine cottonseed/soybean blends

Journal of food science, 1986-09, Vol.51 (5), p.1242-1244

1986

Volltextzugriff (PDF)

Simultaneous curdling of soy/cow's milk blends with rennet and calcium or magnesium sulfate, utilizing soymilk prepared from soybeans or full-fat soy flour

Journal of food science, 1984-07, Vol.49 (4), p.1046-1052

1984

Volltextzugriff (PDF)

Development and evaluation of a low-cost amaranth (Amaranthus cruentus) containing food for preschool children

Archivos latinoamericanos de nutrición, 1987-09, Vol.37 (3), p.480

1987

Volltextzugriff (PDF)

Studies on Salting and Drying Fish. II. Dynamic Aspects of the Salting of Fish

Journal of food science, 1967-03, Vol.32 (2), p.218-224

1967

Volltextzugriff (PDF)

Pilot plant production of and large scale acceptance trials with quick-salted fish cakes

Journal of food science, 1973-01, Vol.38 (2), p.246-250

1973

Volltextzugriff (PDF)

Nationwide Study of Escherichia coli and Klebsiella pneumoniae Producing Extended-Spectrum β-Lactamases in Spain

Antimicrobial Agents and Chemotherapy, 2005-05, Vol.49 (5), p.2122-2125

2005

Volltextzugriff (PDF)

Effects of pregrinding and extrusion on quality of corn tortilla flour: Handling and processing of food powders and suspensions

Food science and technology international, 1997, Vol.3 (5), p.343-349

1997

Volltextzugriff (PDF)

Bacterial counts and rancidity estimates of stored quick-salted fish cakes

Journal of food science, 1973-01, Vol.38 (4), p.580-582

1973

Volltextzugriff (PDF)

Nitrogen balance in infants fed formulas containing amaranth or a soy-oats formula

Cereal chemistry, 1992-03, Vol.69 (2), p.156-159

1992

Volltextzugriff (PDF)

Nutritional qualities of soya protein as affected by processing

Journal of the American Oil Chemists' Society, 1981-03, Vol.58 (3), p.419-429

Valle, F.R. del

1981

Volltextzugriff (PDF)

Chemical and Nutritional Studies on Mesquite Beans (Prosopis juliflora)

Journal of food science, 1983-05, Vol.48 (3), p.914-919

1983

Volltextzugriff (PDF)

Evaluation of an industrial process for producing protein enriched mesquite pod (Prosopis species) flour

Journal of food processing and preservation, 1988-09, Vol.12 (3), p.179-185

1988

Volltextzugriff (PDF)

Development of products containing mesquite (Prosopis spp.) pod flour and their nutritional and organoleptic evaluation

Journal of food processing and preservation, 1989-12, Vol.13 (6), p.447-456

1989

Volltextzugriff (PDF)

PRODUCTION OF QUALITY QUICK-COOKING BEANS BY A COOKING/DEHYDRATION PROCESS

Journal of food processing and preservation, 1988-06, Vol.12 (2), p.83-93

1988

Volltextzugriff (PDF)

Development of products containing mesquite (Prosopis spp.) pood flour and their nutritional and organoleptic evaluation

Journal of food processing and preservation, 1989, Vol.13 (6), p.447-456

1989

Volltextzugriff (PDF)

Effect of processing parameters on trypsin inhibitor and lectin contents of tortillas from whole raw corn-soybean mixtures [Antinutritional factors]

Journal of food science, 1983, Vol.48 (1), p.246-249

1983

Volltextzugriff (PDF)

Enrichment of tortillas with soy proteins by lime cooking of whole raw corn-soybean mixtures

Journal of food science, 1974-03, Vol.39 (2), p.244-247

1974

Volltextzugriff (PDF)

AN INVESTIGATION INTO INSECT PROTEIN

Journal of food processing and preservation, 1982-06, Vol.6 (2), p.99-110

1982

Volltextzugriff (PDF)

1 – 25 von 1.047

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(922)
Mit Volltextzugriff
(897)

Publikationsform

2 weitere anzeigen...

Weniger anzeigen...

Sprache

1 weiteren anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(4)
... seit 90 Tagen
(8)

Menü

Weitere Dienste

Einstellungen

STUDY of the POSSIBLE FORMATION of CALCIUM CROSS-LINKS IN LIME TREATED ("NIXTAMALIZED") CORN

Chemical and nutritional evaluation of two amaranth (Amaranthus cruentus)-based infant formulas

Evaluation of whole amaranth (Amaranthus cruentus) flour, its air-classified fractions, and blends of these with wheat and oats as possible components for infant formulas

PROPERTIES OF AN EXTRUDED, EXPANDED SNACK FOOD CONTAINING MECHANICALLY SEPARATED BEEF (MSB) AND POTATO FLOUR

Identification of commercial milling techniques to produce high sugar, high fiber, high protein, and high galactomannan gum fractions from Prosopis pods

Preparation of a mesquite (Prosopis spp.) pod enhanced protein reduced fiber fraction

Signos y síntomas de desórdenes temporomandibulares antes y después de cirugía ortognática, comparación entre osteotomía sagital y osteotomía oblicua de rama

Preparation of low free gossypol and high available lysine cottonseed/soybean blends

Simultaneous curdling of soy/cow's milk blends with rennet and calcium or magnesium sulfate, utilizing soymilk prepared from soybeans or full-fat soy flour

Development and evaluation of a low-cost amaranth (Amaranthus cruentus) containing food for preschool children

Studies on Salting and Drying Fish. II. Dynamic Aspects of the Salting of Fish

Pilot plant production of and large scale acceptance trials with quick-salted fish cakes

Nationwide Study of Escherichia coli and Klebsiella pneumoniae Producing Extended-Spectrum β-Lactamases in Spain

Effects of pregrinding and extrusion on quality of corn tortilla flour: Handling and processing of food powders and suspensions

Bacterial counts and rancidity estimates of stored quick-salted fish cakes

Nitrogen balance in infants fed formulas containing amaranth or a soy-oats formula

Nutritional qualities of soya protein as affected by processing

Chemical and Nutritional Studies on Mesquite Beans (Prosopis juliflora)

Evaluation of an industrial process for producing protein enriched mesquite pod (Prosopis species) flour

Development of products containing mesquite (Prosopis spp.) pod flour and their nutritional and organoleptic evaluation

PRODUCTION OF QUALITY QUICK-COOKING BEANS BY A COOKING/DEHYDRATION PROCESS

Development of products containing mesquite (Prosopis spp.) pood flour and their nutritional and organoleptic evaluation

Effect of processing parameters on trypsin inhibitor and lectin contents of tortillas from whole raw corn-soybean mixtures [Antinutritional factors]

Enrichment of tortillas with soy proteins by lime cooking of whole raw corn-soybean mixtures

AN INVESTIGATION INTO INSECT PROTEIN

Suchergebnisse filtern