Flavoring nutrition bars

被引：0

作者：

Gonzalez, E ^{[1
]}

Draganchuk, M ^{[1
]}

机构：

[1] Virginia Dare, Brooklyn, NY 11232 USA

来源：

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

下载

页码：250 / 251

页数：2

共 50 条

[21] TEMPORAL ASPECTS OF FLAVORING
OVERBOSCH, P
SOETING, WJ
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1988, 195 : 35 - AGFD
[22] FLAVORING AGENTS IN FOODSTUFFS
FRANZKE, C
LEBENSMITTEL INDUSTRIE, 1978, 25 (06): : 244 - 248
[23] THE FLAVORING OF A GLUON JET
ANDERSSON, B
GUSTAFSON, G
LONNBLAD, L
PHYSICS LETTERS B, 1990, 236 (04) : 461 - 465
[24] OVERVIEW OF FLAVORING - FLAVORING VANILLA, CHOCOLATE, FRUIT AND NUT ICE-CREAM
STEINITZ, WS
ROSSI, PF
AMERICAN DAIRY REVIEW, 1979, 41 (05): : 16 - &
[25] Hardness of high protein nutrition bars based on milk protein concentrates:a review
Abd El-Salam, Mohamed H.
El-Shibiny, Safinaz
BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY, 2020, 10 (01): : 4914 - 4921
[26] FLAVORS AND NATURAL FLAVORING
RICHARD, H
GIAMPOALI, P
ANALUSIS, 1992, 20 (07) : M20 - M22
[27] OLEORESINS FOR FOOD FLAVORING
PEROTTI, AG
INDUSTRIE ALIMENTARI, 1982, 21 (03): : 213 - 216
[28] FLAVORING CONVENIENCE FOODS
CARLTON, DK
CEREAL FOODS WORLD, 1977, 22 (04) : 150 - 151
[29] Flavoring edible film
Sondrup, J
FOOD TECHNOLOGY, 2006, 60 (06) : 48 - 48
[30] FLAVORING IN EXTRUSION - AN OVERVIEW
VILLOTA, R
HAWKES, JG
THERMALLY GENERATED FLAVORS: MAILLARD, MICROWAVE, AND EXTRUSION PROCESSES, 1994, 543 : 280 - 295