ENERGY CONSIDERATIONS ON EXTRUSION OF TARHANA, A WHEAT FLOUR BASED PRODUCT.
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- Journal of Food Process Engineering, 2010, v. 33, n. 3, p. 448, doi. 10.1111/j.1745-4530.2008.00284.x
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- Publication type:
- Article
Works matching IS 01458876 AND DT 2010 AND VI 33 AND IP 3
Results: 12
1
2
ALGINATE GELS: II. STABILITY AT DIFFERENT PROCESSING CONDITIONS.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 3, p. 466, doi. 10.1111/j.1745-4530.2008.00285.x
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- Publication type:
- Article
3
THE INTERACTION OF PROTEIN AND POLYPHENOL SPECIES IN READY TO DRINK BLACK TEA LIQUOR PRODUCTION.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 3, p. 481, doi. 10.1111/j.1745-4530.2008.00286.x
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- Publication type:
- Article
4
D<sub>72°C</sub> VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 3, p. 506, doi. 10.1111/j.1745-4530.2008.00287.x
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- Publication type:
- Article
5
EFFECTS OF STARCH, LIPID AND MOISTURE CONTENTS ON EXTRUSION BEHAVIOR AND EXTRUDATE CHARACTERISTICS OF RICE-BASED BLENDS PREPARED WITH A VERY-LOW-COST EXTRUDER.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 3, p. 519, doi. 10.1111/j.1745-4530.2008.00288.x
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- Publication type:
- Article
6
MOISTURE-SORPTION ISOTHERMS OF IRISH AND SWEET POTATOES.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 3, p. 385, doi. 10.1111/j.1745-4530.2007.00190.x
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- Publication type:
- Article
7
OPTIMIZATION OF PROTEIN CONCENTRATE PREPARATION FROM BAMBARA BEAN USING RESPONSE SURFACE METHODOLOGY.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 3, p. 398, doi. 10.1111/j.1745-4530.2008.00281.x
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- Publication type:
- Article
8
PALM OIL SHORTENING EFFECTS ON BAKING PERFORMANCE OF WHITE BREAD.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 3, p. 413, doi. 10.1111/j.1745-4530.2008.00282.x
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- Publication type:
- Article
9
EFFECT OF WATER ACTIVITY ON PHYSICAL PROPERTIES OF CONJUGATED LINOLEIC ACID (CLA) MICROCAPSULES.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 3, p. 434, doi. 10.1111/j.1745-4530.2008.00283.x
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- Publication type:
- Article
10
EFFECT OF UHP ON ENZYME, MICROORGANISM AND FLAVOR IN CANTALOUPE ( CUCUMIS MELO L.) JUICE.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 3, p. 540, doi. 10.1111/j.1745-4530.2008.00289.x
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- Publication type:
- Article
11
EFFECTS OF HIGH PRESSURE PROCESSING ON SOYBEAN BETA-CONGLYCININ.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 3, p. 568, doi. 10.1111/j.1745-4530.2010.00607.x
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- Publication type:
- Article
12
FLUX ENHANCEMENT DURING ULTRAFILTRATION OF DEPECTINIZED MOSAMBI (CITRUS SINENSIS [L] OSBECK) JUICE.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 3, p. 554, doi. 10.1111/j.1745-4530.2008.00290.x
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- Publication type:
- Article