Works matching IS 01458876 AND DT 2014 AND VI 37 AND IP 3
Results: 15
D-Optimal Experimental Designs for Uniaxial Expression.
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- Journal of Food Process Engineering, 2014, v. 37, n. 3, p. 248, doi. 10.1111/jfpe.12080
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Extraction and Characterization of Mucilage From Wild Species of O puntia.
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- Journal of Food Process Engineering, 2014, v. 37, n. 3, p. 285, doi. 10.1111/jfpe.12084
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Influence of Degree of Gelatinization on Expansion of Extruded, Starch-Based Pellets during Microwave Vacuum Processing.
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- Journal of Food Process Engineering, 2014, v. 37, n. 3, p. 220, doi. 10.1111/jfpe.12077
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Development of Kinetic Model Structures for Glutinous Rice Saccharification by Different Enzymes.
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- Journal of Food Process Engineering, 2014, v. 37, n. 3, p. 317, doi. 10.1111/jfpe.12088
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- Article
Intermittent Drying of Nopal ( O puntia Ficus Indica) in a Fluidized Bed Pilot Dryer Adapted with Revolving Chambers.
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- Journal of Food Process Engineering, 2014, v. 37, n. 3, p. 211, doi. 10.1111/jfpe.12072
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Extraction and Functional Properties of Water-Soluble Dietary Fiber from Apple Pomace.
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- Journal of Food Process Engineering, 2014, v. 37, n. 3, p. 293, doi. 10.1111/jfpe.12085
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A Generic Method for Determining Moisture Sorption Isotherms of Cereal Grains and Legumes Using Artificial Neural Networks.
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- Journal of Food Process Engineering, 2014, v. 37, n. 3, p. 308, doi. 10.1111/jfpe.12087
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Production of High-Aroma Instant Tea Powder Using Various Novel Technologies.
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- Journal of Food Process Engineering, 2014, v. 37, n. 3, p. 273, doi. 10.1111/jfpe.12083
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- Article
Factors Influencing the Microwave-Induced Expansion of Starch-Based Extruded Pellets under Vacuum.
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- Journal of Food Process Engineering, 2014, v. 37, n. 3, p. 264, doi. 10.1111/jfpe.12082
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Effect of Freezing Rate and Storage Time on Gluten Protein Solubility, and Dough and Bread Properties.
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- Journal of Food Process Engineering, 2014, v. 37, n. 3, p. 237, doi. 10.1111/jfpe.12079
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Evaluation of Tomato Processing By-Products: A Comparative Study in a Pilot Scale Setup.
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- Journal of Food Process Engineering, 2014, v. 37, n. 3, p. 299, doi. 10.1111/jfpe.12086
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Classification of Boiled Shrimp's Shape Using Image Analysis and Artificial Neural Network Model.
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- Journal of Food Process Engineering, 2014, v. 37, n. 3, p. 257, doi. 10.1111/jfpe.12081
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- Article
Issue Information.
- Published in:
- Journal of Food Process Engineering, 2014, v. 37, n. 3, p. i, doi. 10.1111/jfpe.12038
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- Article
A New Method for Determining the Emulsion Stability Index by Backscattering Light Detection.
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- Journal of Food Process Engineering, 2014, v. 37, n. 3, p. 229, doi. 10.1111/jfpe.12078
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- Article
Adsorption Isotherms of Maria Biscuits from Different Brands.
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- Journal of Food Process Engineering, 2014, v. 37, n. 3, p. 329, doi. 10.1111/jfpe.12089
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- Article