Works matching IS 10820132 AND DT 2010 AND VI 16 AND IP 2
Results: 10
Fractal Dimension and Mechanism of Aggregation of Apple Juice Particles.
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- Food Science & Technology International, 2010, v. 16, n. 2, p. 179, doi. 10.1177/1082013209353240
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- Article
Effects of Cell Lysis Treatments on the Yield of Coenzyme Q<sub>10</sub> Following Agrobacterium tumefaciens Fermentation.
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- Food Science & Technology International, 2010, v. 16, n. 2, p. 195, doi. 10.1177/1082013210366788
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- Article
Rapid Determination of Docosahexaenoic Acid in Powdered Oil by Near-Infrared Spectroscopy.
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- Food Science & Technology International, 2010, v. 16, n. 2, p. 187, doi. 10.1177/1082013209353379
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- Article
Characterization of a Spray-Dried Soymilk Powder and Changes Observed During Storage.
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- Food Science & Technology International, 2010, v. 16, n. 2, p. 169, doi. 10.1177/1082013209353236
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- Article
Temperature and Ultra Low Oxygen Effects and Involvement of Ethylene in Chilling Injury of 'Rojo Brillante' Persimmon Fruit.
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- Food Science & Technology International, 2010, v. 16, n. 2, p. 159, doi. 10.1177/1082013209353221
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- Article
An Improved Process for High Quality and Nutrition of Brown Rice Production.
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- Food Science & Technology International, 2010, v. 16, n. 2, p. 147, doi. 10.1177/1082013209353220
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- Article
Effect of Medium Composition and Kinetic Studies on Extracellular and Intracellular Production of L-asparaginase from Pectobacterium carotovorum.
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- Food Science & Technology International, 2010, v. 16, n. 2, p. 115, doi. 10.1177/1082013209353219
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- Article
Pectin Extraction from Lemon By-product with Acidified Date Juice: Rheological Properties and Microstructure of Pure and Mixed Pectin Gels.
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- Food Science & Technology International, 2010, v. 16, n. 2, p. 105, doi. 10.1177/1082013209353093
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- Article
Thin Layer Modeling of Tom Yum Herbs in Vacuum Heat Pump Dryer.
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- Food Science & Technology International, 2010, v. 16, n. 2, p. 135, doi. 10.1177/1082013209353090
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- Article
Konjac Glucomannan as a Carrier Material for Time-Temperature Integrator.
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- Food Science & Technology International, 2010, v. 16, n. 2, p. 127, doi. 10.1177/1082013209353082
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- Article