Suchergebnisse
UB Katalog
Artikel & mehr
Suchmaske
Suchergebnisse einschränken oder erweitern
Aktive Suchfilter
Weniger Treffer
Gefunden in
Art der Quelle
Schlagwort
- chemical composition 5 Treffer
- chemical 3 Treffer
- oil 3 Treffer
- thermal properties 3 Treffer
- wild cardoon 3 Treffer
-
45 weitere Werte:
- air-water interfacial properties 2 Treffer
- chemistry 2 Treffer
- chemometric 2 Treffer
- chimie 2 Treffer
- dates 2 Treffer
- fatty acids 2 Treffer
- functional properties 2 Treffer
- mathematical & earth sciences 2 Treffer
- mathematiques & sciences de la terre 2 Treffer
- milk-clotting activity 2 Treffer
- physical 2 Treffer
- physique 2 Treffer
- rheology 2 Treffer
- turbiscan 2 Treffer
- ulva lactuca 2 Treffer
- ulvan 2 Treffer
- acid-binding protein 1 Treffer
- acrylamide 1 Treffer
- activity 1 Treffer
- adsorption kinetics 1 Treffer
- agriculture & agronomie 1 Treffer
- agriculture & agronomy 1 Treffer
- air-water interface 1 Treffer
- alcohol 1 Treffer
- antimicrobial 1 Treffer
- antioxidant 1 Treffer
- antioxidant activity 1 Treffer
- aroma recovery 1 Treffer
- black cumin 1 Treffer
- by-products 1 Treffer
- candida antarctica lipase b 1 Treffer
- cheese making 1 Treffer
- chemical engineering 1 Treffer
- chickpea protein 1 Treffer
- composition 1 Treffer
- computing & technology 1 Treffer
- crude extract 1 Treffer
- crystallization 1 Treffer
- cytotoxicity 1 Treffer
- date 1 Treffer
- date seeds 1 Treffer
- dietary fibre 1 Treffer
- dietary fibre concentrates 1 Treffer
- differential scanning calorimetry 1 Treffer
- drying 1 Treffer
Sprache
47 Treffer
-
In: Trends in Food Science and Technology, 46 (1), 68-74 (2015, 2015Online academicJournalZugriff:
-
In: Food Chemistry, 91 (3), 469-476 (2005, 2005Online academicJournalZugriff:
-
In: Food Chemistry, 245, 919-925 (2018, 2018academicJournalZugriff:
-
In: Food Chemistry, 225, 258-266 (2017-01-10, 2017academicJournalZugriff:
-
In: Food Chemistry, 237, 150-158 (2017-05-19, 2017academicJournalZugriff:
-
Air-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucroseIn: Food Hydrocolloids (73), 284-294 (2017-07-14, 2017academicJournalZugriff:
-
In: Colloids and Surfaces B: Biointerfaces, 151, 295-303 (2017, 2017academicJournalZugriff:
-
In: Carbohydrate Polymers, 178, 286-294 (2017-09-06, 2017academicJournalZugriff:
-
In: Talanta, 155, 336-346 (2016-04-19, 2016academicJournalZugriff:
-
In: International Dairy Journal, 62, 29-36 (2016, 2016academicJournalZugriff:
-
In: Food Chemistry, 203, 175-182 (2016-02-10, 2016academicJournalZugriff:
-
In: Food Hydrocolloids, 55, 155-162 (2016, 2016academicJournalZugriff:
-
In: Food Chemistry (194), 1048-1055 (2016, 2016academicJournalZugriff:
-
In: Food Control, 59, 628-635 (2016, 2016academicJournalZugriff:
-
In: Journal of Food Engineering, 165, 179-188 (2015-06-11, 2015academicJournalZugriff:
-
In: International Dairy Journal, 35 (1), 81-87 (2014, 2014academicJournalZugriff:
-
In: Food Research International, 62, 694-700 (2014-04-29, 2014academicJournalZugriff:
-
In: Food Hydrocolloids (40), 53-63 (2014-02-05, 2014academicJournalZugriff:
-
In: Food Chemistry, 145, 765-771 (2014-02-15, 2014academicJournalZugriff:
-
In: Carbohydrate Polymers (2014, 2014academicJournalZugriff: