Blar i Publikasjoner fra CRIStin på tidsskrift "International journal of food science & technology"
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Effect of amino acid, pH and mineral salts on glass transition and flow behaviour of soy protein concentrate
(Peer reviewed; Journal article, 2018)The objective of this study was to assess the effect of proline, mineral salts (NaCl and Na2SO4) and pH combined with moisture content on the glass transition temperature (Tg) and flow‐starting temperature (Tf) of soy ... -
Lipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods
(Peer reviewed; Journal article, 2015)