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PREDICTION OF HEATING LENGTH TO OBTAIN A DEFINITE F VALUE DURING PASTEURIZATION OF CANNED FOOD.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 2, p. 211, doi. 10.1111/j.1745-4530.2012.00674.x
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- Article
STUDY ON PRESTABILIZATION OF PUMPKIN ( CUCURBITA MOSCHATA) BY OSMOTIC DEHYDRATION IN QUATERNARY COMPLEX SOLUTION.
- Published in:
- Journal of Food Process Engineering, 2011, v. 34, n. 2, p. 398, doi. 10.1111/j.1745-4530.2009.00364.x
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- Article
OPTMIZATION OF EXTRUSION PROCESS OF RICE FLOUR ENRICHED WITH PISTA CHIO NUT FLOUR.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2016, v. 28, n. 1, p. 50
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- Article
DEVELOPMENT OF MAILLARD REACTION IN PASTA DRIED BY MICROWAVES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 183
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- Article
EFFECTS OF BLANCHING ON FIRMNESS OF SLICED POTATOES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, v. 16, n. 1, p. 31
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- Article