MODELING THE EFFECT OF MICROSTRUCTURE ON FOOD EXTRACTION.
- Published in:
- Journal of Food Process Engineering, 2001, v. 24, n. 3, p. 161, doi. 10.1111/j.1745-4530.2001.tb00538.x
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- Publication type:
- Article
Works matching IS 01458876 AND DT 2001 AND VI 24 AND IP 3
Results: 4
1
2
USE OF NONLINEAR DIFFERENTIAL VISCOELASTIC MODELS TO PREDICT THE RHEOLOGICAL PROPERTIES OF GLUTEN DOUGH.
- Published in:
- Journal of Food Process Engineering, 2001, v. 24, n. 3, p. 193, doi. 10.1111/j.1745-4530.2001.tb00540.x
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- Publication type:
- Article
3
OPTIMIZATION OF WHEAT BLENDING TO PRODUCE BREADMAKING FLOUR.
- Published in:
- Journal of Food Process Engineering, 2001, v. 24, n. 3, p. 179, doi. 10.1111/j.1745-4530.2001.tb00539.x
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- Publication type:
- Article
4
ON-LINE RHEOLOGICAL CHARACTERIZATION OF PIZZA SAUCE USING TUBE VISCOMETRY.
- Published in:
- Journal of Food Process Engineering, 2001, v. 24, n. 3, p. 145, doi. 10.1111/j.1745-4530.2001.tb00537.x
- By:
- Publication type:
- Article