Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

By Silow Christoph   Zannini Emanuele   Axel Claudia   Belz Markus C. E.   Arendt Elke K.  

Foods, Vol. 6, Iss. 2, 2017-02 ,pp. : 15-15

MDPI

Access to resources Recommend Favorite

Optimization of the Culture Medium Composition to Improve the Production of Hyoscyamine in Elicited Datura stramonium L. Hairy Roots Using the Response Surface Methodology (RSM)

By Amdoun Ryad   Khelifi Lakhdar   Khelifi-Slaoui Majda   Amroune Samia   Asch Mark   Assaf-Ducrocq Corinne   Gontier Eric  

International Journal of Molecular Sciences, Vol. 11, Iss. 11, 2010-11 ,pp. : 4726-4740

MDPI

Access to resources Recommend Favorite

Red Yeast Rice

By Nguyen Thu   Karl Mitchell   Santini Antonello  

Foods, Vol. 6, Iss. 3, 2017-03 ,pp. : 19-19

MDPI

Access to resources Recommend Favorite

Production of Cow’s Milk Free from Beta-Casein A1 and Its Application in the Manufacturing of Specialized Foods for Early Infant Nutrition

By Duarte-Vázquez Miguel Á.   García-Ugalde Carlos   Villegas-Gutiérrez Laura M.   García-Almendárez Blanca E.   Rosado Jorge L.  

Foods, Vol. 6, Iss. 7, 2017-07 ,pp. : 50-50

MDPI

Access to resources Recommend Favorite

Production and Properties of a Thermostable, pH—Stable Exo-Polygalacturonase Using Aureobasidium pullulans Isolated from Saharan Soil of Algeria Grown on Tomato Pomace

By Bennamoun Leila   Hiligsmann Serge   Dakhmouche Scheherazad   Ait-Kaki Amel   Labbani Fatima-Zohra Kenza   Nouadri Tahar   Meraihi Zahia   Turchetti Benedetta   Buzzini Pietro   Thonart Philippe  

Foods, Vol. 5, Iss. 4, 2016-10 ,pp. : 72-72

MDPI

Access to resources Recommend Favorite