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  • × Food Science and Technology (Campinas
  • × stability
 全选  【符合条件的数据共：52条】

1 Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice [期刊论文]

来源：Food Science and Technology (Campinas) , 2012

作者:Daniel Granato, Maria Lucia Masson, Jéssica Caroline Bigaski Ribeiro

关键词:fructooligosaccharides;functional foods;...

使用许可:CC BY

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2 Soursop juice stabilized with soy fractions: a rheologial approach [期刊论文]

来源：Food Science and Technology (Campinas) , 2012

作者:Luiz Henrique Fasolin, Rosiane Lopes Da Cunha

关键词:soybean soluble polysaccharide;soy-based beverages;...

使用许可:CC BY

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3 Qualidade do palmito da palmeira real em conserva [期刊论文]

来源：Food Science and Technology (Campinas) , 2008

作者:Shirley Aparecida Garcia Berbari, Patricia Prati, Valéria Christina Amstalden Junqueira

关键词:palmito;acidificação;...

使用许可:CC BY

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4 Desenvolvimento de bebida mista à base de água de coco e suco de acerola [期刊论文]

来源：Food Science and Technology (Campinas) , 2008

作者:Andréa Da Silva Lima;Geraldo Arraes Maia;Paulo Henrique Machado De Souza;等

关键词:mistura;frutas tropicais;...

使用许可:CC BY

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5 Estabilidade de géis de amido de milho normal, ceroso e com alto teor de amilose adicionados de gomas guar e xantana durante os processos de congelamento e descongelamento [期刊论文]

来源：Food Science and Technology (Campinas) , 2008

作者:Fernanda Hart Weber, Fernanda Paula Collares Queiroz, Yoon Kil Chang

关键词:amido;estabilidade;...

使用许可:CC BY

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6 Industrialized cashew juices: variation of ascorbic acid and other physicochemical parameters [期刊论文]

来源：Food Science and Technology (Campinas) , 2008

作者:Christiane De Queiroz Pereira;Flávia Conde Lavinas;Maria Lúcia Mendes Lopes;等

关键词:fruit juice;cashew apple;...

使用许可:CC BY

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