Investigation on Acid Hydrolysis of Inulin: A Response Surface Methodology Approach.
- Published in:
- International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1, doi. 10.2202/1556-3758.1676
- By:
- Publication type:
- Article
Works matching IS 15563758 AND DT 2009 AND VI 5 AND IP 3
Results: 16
1
2
Modeling of the Soybean Grains Hydration by a Distributed Parameters Approach.
- Published in:
- International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1
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- Publication type:
- Article
3
Production of Cellulolytic Enzymes by Anaerobic Fungi Cultivated in Different Conditions.
- Published in:
- International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1
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- Publication type:
- Article
4
Study of the Rheological Parameters of Honey Using the Mitschka Method.
- Published in:
- International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1, doi. 10.2202/1556-3758.1572
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- Publication type:
- Article
5
Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory Evaluation.
- Published in:
- International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1, doi. 10.2202/1556-3758.1561
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- Publication type:
- Article
6
Statistical Modelling of Gluten Production by Varying Mixing Time, Salt and Water Levels During Dough Mixing.
- Published in:
- International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1, doi. 10.2202/1556-3758.1447
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- Publication type:
- Article
7
Retention of Lysine in Foods Processed with Microwave and Conventional Heating.
- Published in:
- International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1, doi. 10.2202/1556-3758.1146
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- Publication type:
- Article
8
Development of a Sterilized Mixed Herbal Drink Product.
- Published in:
- International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1, doi. 10.2202/1556-3758.1655
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- Publication type:
- Article
9
Efficiency of Electrolyzed Oxidizing Water for Inactivation of Salmonella spp. and Inoculated Shell Eggs.
- Published in:
- International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1, doi. 10.2202/1556-3758.1651
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- Publication type:
- Article
10
Co-Production of Betacyanine and Eau-De-Vie from Red Beets (Beta vulgaris).
- Published in:
- International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1, doi. 10.2202/1556-3758.1645
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- Publication type:
- Article
11
Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface Methodology.
- Published in:
- International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1, doi. 10.2202/1556-3758.1584
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- Publication type:
- Article
12
Fractionation of Skim Milk by an Integrated Membrane Process for Yoghurt Elaboration and Lactose Recuperation.
- Published in:
- International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1, doi. 10.2202/1556-3758.1531
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- Publication type:
- Article
13
Drying Kinetics of Lima Bean (Phaseolus lunatus L.) Experimental Determination and Prediction by Diffusion Models.
- Published in:
- International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1, doi. 10.2202/1556-3758.1440
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- Publication type:
- Article
14
Performance Evaluation of Absorbent Materials in Evaporative Cooling System for the Storage of Fruits and Vegetables.
- Published in:
- International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1, doi. 10.2202/1556-3758.1376
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- Publication type:
- Article
15
Effect of Guar Gum on Dough Stickiness and Staling in Chapatti--An Indian Unleavened Flat Bread.
- Published in:
- International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1, doi. 10.2202/1556-3758.1317
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- Publication type:
- Article
16
Physicochemical and Functional Properties of Cultivars of Irish Potato and Cassava Starches.
- Published in:
- International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1, doi. 10.2202/1556-3758.1208
- By:
- Publication type:
- Article