KINETICS of QUALITY CHANGE DURING COOKING and FRYING of POTATOES: PART I. TEXTURE.
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- Journal of Food Process Engineering, 2003, v. 26, n. 4, p. 377, doi. 10.1111/j.1745-4530.2003.tb00608.x
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- Article
Works matching IS 01458876 AND DT 2003 AND VI 26 AND IP 4
Results: 5
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MOISTURE SORPTION CHARACTERISTICS of STARCH GELS. PART 1: MATHEMATICAL DESCRIPTION of EXPERIMENTAL DATA.
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- Journal of Food Process Engineering, 2003, v. 26, n. 4, p. 323, doi. 10.1111/j.1745-4530.2003.tb00605.x
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- Publication type:
- Article
3
KINETICS of QUALITY CHANGE DURING COOKING and FRYING of POTATOES: PART II. COLOR.
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- Journal of Food Process Engineering, 2003, v. 26, n. 4, p. 395, doi. 10.1111/j.1745-4530.2003.tb00609.x
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- Article
4
COMPLEX METHOD FOR NONLINEAR CONSTRAINED MULTI-CRITERIA (MULTI-OBJECTIVE FUNCTION) OPTIMIZATION of THERMAL PROCESSING.
- Published in:
- Journal of Food Process Engineering, 2003, v. 26, n. 4, p. 357, doi. 10.1111/j.1745-4530.2003.tb00607.x
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- Publication type:
- Article
5
A MODEL FOR DIFFUSION of SODIUM IN GREEN OLIVES AT DIFFERENT TEMPERATURES and LYE CONCENTRATIONS.
- Published in:
- Journal of Food Process Engineering, 2003, v. 26, n. 4, p. 339, doi. 10.1111/j.1745-4530.2003.tb00606.x
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- Article