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| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
|---|---|---|---|
| 1 |
Material Type: Article
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Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juicesCYTA: journal of food, 2021-01, Vol.19 (1), p.457-464 [Peer Reviewed Journal]2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1906753Full text available |
| 2 |
Material Type: Article
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Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decadeCYTA: journal of food, 2023-12, Vol.21 (1), p.72-81 [Peer Reviewed Journal]2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2022.2162973Full text available |
| 3 |
Material Type: Article
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Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoesCYTA: journal of food, 2023-12, Vol.21 (1), p.141-150 [Peer Reviewed Journal]2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2168762Full text available |
| 4 |
Material Type: Article
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Effects of high-intensity ultrasonic bath on the quality of strawberry juiceCYTA: journal of food, 2021-01, Vol.19 (1), p.501-510 [Peer Reviewed Journal]2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1918768Full text available |
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