Hasil Pencarian - Lisa Duizer

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  1. 1
    Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods—A Comparison Between TDS and TCATA

    Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods—A Comparison Between TDS and TCATA oleh Madhu Sharma, Lisa Duizer

    Diterbitkan 2019-05-01
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  2. 2
    Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization

    Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization oleh Anupam Chugh, Dipendra Khanal, Markus Walkling-Ribeiro, Milena Corredig, Lisa Duizer, Mansel W. Griffiths

    Diterbitkan 2014-04-01
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  3. 3
    A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

    A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture oleh Rachael Moss, Jeanne LeBlanc, Mackenzie Gorman, Christopher Ritchie, Lisa Duizer, Matthew B. McSweeney

    Diterbitkan 2023-04-01
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  4. 4
    Diet quality is associated with malnutrition and low calf circumference in Canadian long-term care residents

    Diet quality is associated with malnutrition and low calf circumference in Canadian long-term care residents oleh Natalie Carrier, Lita Villalon, Christina Lengyel, Susan E. Slaughter, Lisa Duizer, Jill Morrison-Koechl, Heather Keller

    Diterbitkan 2019-12-01
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