Found: 13
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Production of bread crumbs by infrared-assisted microwave drying.
- Published in:
- European Food Research & Technology, 2006, v. 222, n. 1/2, p. 8
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- Article
Optimization of halogen lamp–microwave combination baking of cakes: a response surface methodology study.
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- European Food Research & Technology, 2005, v. 221, n. 1/2, p. 61
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- Article
Effects of different batter formulations on the quality of deep-fat-fried carrot slices.
- Published in:
- European Food Research & Technology, 2005, v. 221, n. 1/2, p. 99
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- Article
Untitled.
- Published in:
- European Food Research & Technology, 2001, v. 213, n. 1, p. 38, doi. 10.1007/s002170100325
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- Article
Assessment of proofing of bread dough in the microwave oven.
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- European Food Research & Technology, 2001, v. 212, n. 4, p. 487, doi. 10.1007/s002170000276
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- Article
Optimization of microwave baking of model layer cakes.
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- European Food Research & Technology, 2000, v. 211, n. 3, p. 169, doi. 10.1007/s002170050018
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- Article
Drying of mushrooms by alternative technologies.
- Published in:
- Turkish Journal of Agriculture & Forestry, 2023, v. 47, n. 6, p. 851, doi. 10.55730/1300-011X.3133
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- Article
Extraction of phenolic compounds from melissa using microwave and ultrasound.
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- Turkish Journal of Agriculture & Forestry, 2013, v. 37, n. 1, p. 69, doi. 10.3906/tar-1201-1
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- Article
EFFECTS of SEMPERFRESH and JONFRESH FRUIT COATINGS ON POSTSTORAGE QUALITY of 'SATSUMA' MANDARINS.
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- Journal of Food Processing & Preservation, 1995, v. 19, n. 5, p. 399, doi. 10.1111/j.1745-4549.1995.tb00303.x
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- Article
EFFECTS of SEMPERFRESH<sup>TM</sup> and JOHNFRESH<sup>TM</sup> FRUIT COATINGS ON POSTSTORAGE QUALITY of 'ANKARA' PEARS.
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- Journal of Food Processing & Preservation, 1994, v. 18, n. 3, p. 189, doi. 10.1111/j.1745-4549.1994.tb00843.x
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- Article
Effects of sucrose polyester coating on fruit quality of apricots ( Prunus armenaica (L)).
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- Journal of the Science of Food & Agriculture, 1995, v. 67, n. 4, p. 537, doi. 10.1002/jsfa.2740670417
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- Article
A review on microwave baking of foods.
- Published in:
- International Journal of Food Science & Technology, 2001, v. 36, n. 2, p. 117, doi. 10.1046/j.1365-2621.2001.00479.x
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- Article
EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 754, doi. 10.15237/gida.GD17079
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- Article