EVALUATION of DIE SWELL and VOLUMETRIC EXPANSION IN CORN MEAL EXTRUDATES<sup>1</sup>.
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- Journal of Food Process Engineering, 1995, v. 18, n. 3, p. 287, doi. 10.1111/j.1745-4530.1995.tb00368.x
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Works matching IS 01458876 AND DT 1995 AND VI 18 AND IP 3
Results: 6
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2
MATHEMATICAL MODELING of PARTICULATE TWO-PHASE FLOW IN A HELICAL PIPE.
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- Journal of Food Process Engineering, 1995, v. 18, n. 3, p. 321, doi. 10.1111/j.1745-4530.1995.tb00370.x
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- Article
3
SIMULTANEOUS HEAT and MASS TRANSFER DURING the DEEP FAT FRYING of TORTILLA CHIPS.
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- Journal of Food Process Engineering, 1995, v. 18, n. 3, p. 307, doi. 10.1111/j.1745-4530.1995.tb00369.x
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- Article
4
MOISTURE SORPTION and VOLUMETRIC CHANGES of CANOLA DURING HYDROTHERMAL PROCESSING.
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- Journal of Food Process Engineering, 1995, v. 18, n. 3, p. 233, doi. 10.1111/j.1745-4530.1995.tb00365.x
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- Article
5
ADSORPTION of BILE ACIDS ON CEREAL TYPE FOOD FIBERS.
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- Journal of Food Process Engineering, 1995, v. 18, n. 3, p. 243, doi. 10.1111/j.1745-4530.1995.tb00366.x
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- Article
6
MECHANISMS INVOLVED IN the INFUSION of STARCH BASED POROUS FOOD MATERIALS BY OIL BASED LIQUID FOODS.
- Published in:
- Journal of Food Process Engineering, 1995, v. 18, n. 3, p. 267, doi. 10.1111/j.1745-4530.1995.tb00367.x
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- Article