PUNCTURE AND STRESS RELAXATION BEHAVIOR OF BLACKGRAM ( PHASEOLUS MUNGO) FLOUR-BASED PAPAD DOUGH.
- Published in:
- Journal of Food Process Engineering, 1997, v. 20, n. 4, p. 301, doi. 10.1111/j.1745-4530.1997.tb00424.x
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- Publication type:
- Article
Works matching IS 01458876 AND DT 1997 AND VI 20 AND IP 4
Results: 5
1
2
PRODUCTION OF COWPEAS IN TOMATO SAUCE: ECONOMIC COMPARISON OF PACKAGING IN CANNING AND RETORT POUCH SYSTEMS.
- Published in:
- Journal of Food Process Engineering, 1997, v. 20, n. 4, p. 337, doi. 10.1111/j.1745-4530.1997.tb00426.x
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- Publication type:
- Article
3
COAGULATION OF FISH PROTEINS FROM FROZEN FISH MINCE WASH WATER BY OHMIC HEATING.
- Published in:
- Journal of Food Process Engineering, 1997, v. 20, n. 4, p. 285, doi. 10.1111/j.1745-4530.1997.tb00423.x
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- Publication type:
- Article
4
INACTIVATION OF ESCHERICHIA COLI IN SKIM MILK BY HIGH INTENSITY PULSED ELECTRIC FIELDS.
- Published in:
- Journal of Food Process Engineering, 1997, v. 20, n. 4, p. 317, doi. 10.1111/j.1745-4530.1997.tb00425.x
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- Publication type:
- Article
5
HEAT TRANSFER TO PARTICLES IN CANS WITH END-OVER-END ROTATION: INFLUENCE OF PARTICLE SIZE AND CONCENTRATION (%V/V).
- Published in:
- Journal of Food Process Engineering, 1997, v. 20, n. 4, p. 265, doi. 10.1111/j.1745-4530.1997.tb00422.x
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- Publication type:
- Article