Found: 6
Select item for more details and to access through your institution.
Structural properties of dehydrated products during rehydration.
- Published in:
- International Journal of Food Science & Technology, 2001, v. 36, n. 5, p. 529, doi. 10.1046/j.1365-2621.2001.00483.x
- By:
- Publication type:
- Article
The effect of the method of drying on the colour of dehydrated products.
- Published in:
- International Journal of Food Science & Technology, 2001, v. 36, n. 1, p. 53, doi. 10.1046/j.1365-2621.2001.00426.x
- By:
- Publication type:
- Article
The effect of drying methods on viscoelastic behavior of dehydrated fruits and vegetables.
- Published in:
- International Journal of Food Science & Technology, 2000, v. 35, n. 4, p. 391, doi. 10.1046/j.1365-2621.2000.00396.x
- By:
- Publication type:
- Article
Mass transfer modelling of the osmotic dehydration of some fruits.
- Published in:
- International Journal of Food Science & Technology, 1998, v. 33, n. 3, p. 267, doi. 10.1046/j.1365-2621.1998.00167.x
- By:
- Publication type:
- Article
Modelling shrinkage and porosity during vacuum dehydration.
- Published in:
- International Journal of Food Science & Technology, 1997, v. 32, n. 6, p. 445, doi. 10.1111/j.1365-2621.1997.tb02119.x
- By:
- Publication type:
- Article
Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste.
- Published in:
- Food Science & Technology International, 2015, v. 21, n. 8, p. 613, doi. 10.1177/1082013214559310
- By:
- Publication type:
- Article