A METHOD FOR DETERMINING THE CONVECTIVE HEAT TRANSFER COEFFICIENT DURING IMMERSION FRYING.
- Published in:
- Journal of Food Process Engineering, 1999, v. 22, n. 3, p. 201, doi. 10.1111/j.1745-4530.1999.tb00481.x
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- Publication type:
- Article
Works matching IS 01458876 AND DT 1999 AND VI 22 AND IP 3
Results: 6
1
2
EFFECT OF PROTEIN CONTENT OF MILK ON THE STORAGE AND LOSS MODULI IN RENNETING MILK GELS.
- Published in:
- Journal of Food Process Engineering, 1999, v. 22, n. 3, p. 249, doi. 10.1111/j.1745-4530.1999.tb00484.x
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- Publication type:
- Article
3
STUDIES ON CRYOGENIC GRINDING OF CUMIN SEED.
- Published in:
- Journal of Food Process Engineering, 1999, v. 22, n. 3, p. 175, doi. 10.1111/j.1745-4530.1999.tb00479.x
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- Publication type:
- Article
4
SUPERPOSITION OF COMPLEX VISCOSITY CURVES DURING GELATINIZATION OF STARCH DISPERSION AND DOUGH.
- Published in:
- Journal of Food Process Engineering, 1999, v. 22, n. 3, p. 215, doi. 10.1111/j.1745-4530.1999.tb00482.x
- By:
- Publication type:
- Article
5
FLOW BEHAVIOR AND RHEOLOGICAL MODELS OF RICE FLOUR PASTES.
- Published in:
- Journal of Food Process Engineering, 1999, v. 22, n. 3, p. 191, doi. 10.1111/j.1745-4530.1999.tb00480.x
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- Publication type:
- Article
6
MODELING THE TEMPERATURE EFFECT ON THE FLOW BEHAVIOR OF SWEET POTATO PUREE<sup>1</sup>.
- Published in:
- Journal of Food Process Engineering, 1999, v. 22, n. 3, p. 235, doi. 10.1111/j.1745-4530.1999.tb00483.x
- By:
- Publication type:
- Article