Influence of Oxygen Concentration and Light on the Oxidative Stability of Cream Powder

By Andersson K.   Lingnert H.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 2, 1998-02 ,pp. : 169-176

Academic Press

Access to resources Recommend Favorite

Influence of Oxygen Concentration on the Flavour and Chemical Stability of Cream Powder

By Andersson K.   Lingnert H.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 3, 1998-03 ,pp. : 245-251

Academic Press

Access to resources Recommend Favorite

Changes in Concentration of Aflatoxin M₁ during Manufacture and Storage of Skim Milk Powder

By Deveci Orgun   Sezgin Emel  

Journal of Food Protection, Vol. 69, Iss. 3, 2006-03 ,pp. : 682-685

International Association for Food Protection

Access to resources Recommend Favorite

Influence of modification method and starch concentration on the stability and physical properties of modified potato starch as wall materials

By Lee Seog-Won  

European Food Research and Technology A, Vol. 228, Iss. 3, 2009-01 ,pp. : 449-455

Springer Publishing Company

Access to resources Recommend Favorite

Inulin and probiotic concentration effects on fatty and linoleic conjugated acids in cream cheeses

By Lima Alves Larissa   Santos Richards Neila   Mariutti Lilian   Nogueira Gislaine   Bragagnolo Neura  

European Food Research and Technology A, Vol. 233, Iss. 4, 2011-10 ,pp. : 667-675

Springer Publishing Company

Access to resources Recommend Favorite