Works matching IS 10820132 AND DT 2003 AND VI 9 AND IP 3
Results: 15
Mass Transfer Flux at Solid—Liquid Contacting Interface.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 3, p. 193, doi. 10.1177/1082013203035261
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- Publication type:
- Article
Description of the Convective Air-drying of a Food Model by Means of the Fractal Theory.
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- Food Science & Technology International, 2003, v. 9, n. 3, p. 207, doi. 10.1177/1082013203035100
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- Publication type:
- Article
Rehydration of Food Powders.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 3, p. 223, doi. 10.1177/1082013203034938
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- Publication type:
- Article
New Food Drying Technologies — Use of Ultrasound.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 3, p. 215, doi. 10.1177/1082013203034641
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- Publication type:
- Article
Structural Changes During Air Drying of Fruits and Vegetables.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 3, p. 201, doi. 10.1177/1082013030335522
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- Publication type:
- Article
Drying in Pharmaceutical and Biotechnological Industries.
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- Food Science & Technology International, 2003, v. 9, n. 3, p. 237, doi. 10.1177/1082013203035567
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- Publication type:
- Article
Mass Transfer Behavior of Plant Tissues during Osmotic Dehydration.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 3, p. 187, doi. 10.1177/1082013203035392
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- Publication type:
- Article
Transport Mechanisms in Osmotic Dehydration: The Role of the Structure.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 3, p. 179, doi. 10.1177/1082013203034757
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- Publication type:
- Article
Special Issue on the International Conference Iberdesh 2002: Process, Structure and Functionality Editorial.
- Published in:
- 2003
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- Publication type:
- Editorial
Muscle Foods: Water, Structure and Functionality.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 3, p. 173
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- Publication type:
- Article
Molecular Bases of Desiccation Tolerance in Plant Cells and Potential Applications in Food Dehydration.
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- Food Science & Technology International, 2003, v. 9, n. 3, p. 157, doi. 10.1177/1082013203035518
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- Publication type:
- Article
Status and Needs in Drying Technology for the Food and Pharmaceutical Industry.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 3, p. 145, doi. 10.1177/1082013203034749
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- Publication type:
- Article
Drying and Dried Products Under the Microscope.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 3, p. 137, doi. 10.1177/1082013203034640
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- Publication type:
- Article
Phase Transitions and Functionality of Enzymes and Yeastsin Dehydrated Matrices.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 3, p. 163, doi. 10.1177/1082013203035398
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- Publication type:
- Article
Food Matrix Engineering: The Use of the Water-Structure—Functionality Ensemble in Dried Food Product Development.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 3, p. 151, doi. 10.1177/1082013203034936
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- Publication type:
- Article