Works matching IS 15563758 AND DT 2007 AND VI 3 AND IP 3
Results: 9
Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread).
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- International Journal of Food Engineering, 2007, v. 3, n. 3, p. 1, doi. 10.2202/1556-3758.1217
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- Article
Rheological Properties of Cooking Creams: Effect of Freeze-Thaw Treatment.
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- International Journal of Food Engineering, 2007, v. 3, n. 3, p. 1, doi. 10.2202/1556-3758.1103
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- Article
Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets.
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- International Journal of Food Engineering, 2007, v. 3, n. 3, p. 1, doi. 10.2202/1556-3758.1093
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- Article
Production of Bambara Groundnut (Voandzeia subterranean) Flour for Use in the Preparation of Koki (a Steamed Cooked Paste): Effect of pH and Salt Concentration on the Physicochemical Properties of Flour.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 3, p. 1, doi. 10.2202/1556-3758.1076
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- Article
Optimization of an Enzyme Assisted Process for Juice Extraction and Clarification from Litchis (Litchi Chinensis Sonn.).
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 3, p. 1, doi. 10.2202/1556-3758.1073
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- Article
Functional Effect of Fully Hydrogenated Palm Oil-based Emulsifiers on Baking Performance of White Bread.
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- International Journal of Food Engineering, 2007, v. 3, n. 3, p. 1, doi. 10.2202/1556-3758.1196
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- Article
A Study on Degradation Kinetics of Trypsin Inhibitors in Horse Gram (Dolichos biflours).
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 3, p. 1, doi. 10.2202/1556-3758.1086
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- Article
Time Dependent Rheological Characteristics of Pineapple Jam.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 3, p. 1, doi. 10.2202/1556-3758.1229
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- Article
Technological Characteristics of Grains from Fourteen Maize Cultivars.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 3, p. 1, doi. 10.2202/1556-3758.1084
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- Article