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1
Flaxseed proteins—a review
Flaxseed proteins—a review
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Flaxseed proteins—a review

Oomah, B.D. ; Mazza, G.

Food chemistry, 1993, Vol.48 (2), p.109-114 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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2
Thermal Stability and Functionality of Whey Proteins
Thermal Stability and Functionality of Whey Proteins
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Thermal Stability and Functionality of Whey Proteins

De Wit, J.N.

Journal of dairy science, 1990-12, Vol.73 (12), p.3602-3612 [Periódico revisado por pares]

Savoy, IL: Elsevier Inc

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3
Water and the glass transition — Dependence of the glass transition on composition and chemical structure: Special implications for flour functionality in cookie baking
Water and the glass transition — Dependence of the glass transition on composition and chemical structure: Special implications for flour functionality in cookie baking
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Water and the glass transition — Dependence of the glass transition on composition and chemical structure: Special implications for flour functionality in cookie baking

Slade, Louise ; Levine, Harry

Journal of food engineering, 1994-01, Vol.22 (1), p.143-188 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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4
Mozzarella cheese: impact of milling pH on functional properties
Mozzarella cheese: impact of milling pH on functional properties
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Mozzarella cheese: impact of milling pH on functional properties

Yun, J. Joseph ; Kiely, L. Joseph ; Kindstedt, Paul S ; Barbano, David M

Journal of dairy science, 1993-12, Vol.76 (12), p.3639-3647 [Periódico revisado por pares]

Savoy, IL: Am Dairy Sci Assoc

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5
Analysis of herd life in Guernsey dairy cattle
Analysis of herd life in Guernsey dairy cattle
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Analysis of herd life in Guernsey dairy cattle

Harris, B.L. (Iowa State University, Ames) ; Freeman, A.E ; Metzger, E

Journal of dairy science, 1992-07, Vol.75 (7), p.2008-2016 [Periódico revisado por pares]

NEW YORK: Am Dairy Sci Assoc

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6
Effect of Heat Treatments in Very Acidic Conditions on Whey Protein Isolate Properties
Effect of Heat Treatments in Very Acidic Conditions on Whey Protein Isolate Properties
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Effect of Heat Treatments in Very Acidic Conditions on Whey Protein Isolate Properties

Lupano, Cecilia E.

Journal of dairy science, 1994-08, Vol.77 (8), p.2191-2198 [Periódico revisado por pares]

Savoy, IL: Elsevier Inc

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7
A modified hot processing strategy for beef: functionality of electrically-stimulated and hot-boned meat preblended with different NaCl concentrations
A modified hot processing strategy for beef: functionality of electrically-stimulated and hot-boned meat preblended with different NaCl concentrations
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A modified hot processing strategy for beef: functionality of electrically-stimulated and hot-boned meat preblended with different NaCl concentrations

Gariépy, C. ; Delaquis, P.J. ; Aalhus, J.L. ; McGinnis, D.S. ; Robertson, M. ; Leblanc, C. ; Rodrigue, N.

Food research international, 1994, Vol.27 (6), p.519-526 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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8
Factors Affecting Volume and Specific Gravity Measurements of Neutral Detergent Fiber and Forage Particles
Factors Affecting Volume and Specific Gravity Measurements of Neutral Detergent Fiber and Forage Particles
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Factors Affecting Volume and Specific Gravity Measurements of Neutral Detergent Fiber and Forage Particles

Wattiaux, M.A. ; Satter, L.D. ; Mertens, D.R.

Journal of dairy science, 1993-07, Vol.76 (7), p.1978-1988 [Periódico revisado por pares]

Savoy, IL: Elsevier Inc

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9
Physico-chemical and functional properties of roe from autumn spawning herring ( Clupea harengus harengus L.)
Physico-chemical and functional properties of roe from autumn spawning herring ( Clupea harengus harengus L.)
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Physico-chemical and functional properties of roe from autumn spawning herring ( Clupea harengus harengus L.)

Gagné, N. ; Adambounou, L.T.

Food research international, 1994, Vol.27 (4), p.405-408 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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10
Some notes on the study of the perceptual composition of heterogeneous mixture percepts
Some notes on the study of the perceptual composition of heterogeneous mixture percepts
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Some notes on the study of the perceptual composition of heterogeneous mixture percepts

Frijters, J.E.R. ; Schifferstein, H.N.J.

Food quality and preference, 1994, Vol.5 (1), p.65-74 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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